Roasted Carrots With Stracciatella And Buckwheat

Ingredients for Roasted Carrots With Stracciatella And Buckwheat

• 450g small carrots, any colour, scrubbed, tops trimmed, halved lengthwise

• 1 tablespoon olive oil, plus more for drizzling

• Kosher salt

• 2 teaspoons buckwheat groats

• 1/2 teaspoons nigella seeds (optional)

• 1 1/2 teaspoons Champagne vinegar

• 1 tablespoon fresh carrot juice (optional)

• 230g stracciatella di bufala, burrata, or fresh mozzarella, torn into large pieces

• 1 cup (packed) mixed tender herb leaves (such as dill, basil, coriander, and/or mint)

Preheat oven to 218°C. Toss carrots with 1 tablespoon oil on a rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown and tender, 15–20 minutes. Let cool.

Meanwhile, toast buckwheat in a dry small skillet over medium-high heat, tossing often, until fragrant, about 3 minutes. Transfer to a small bowl and stir in nigella seeds, if using.

Place vinegar in a medium bowl and mix in carrot juice, if using. Add carrots and toss to coat. Season with salt.

Place stracciatella on a platter. Arrange carrots over cheese, top with herbs and buckwheat mixture, and drizzle with oil.

Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature before tossing with vinaigrette.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.