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🥗 Roasted Carrots with Mozzarella and Pine Nuts

239 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp pine nuts
• 500 g young carrots (with greens, 1 bunch)
• 0.5 organic lemon
• 2 sprigs lemon thyme
• 20 g ginger (1 piece)
• 1 tbsp rapeseed oil
• salt
• pepper
• 1 tsp liquid honey
• 125 g mozzarella (9% fat)

Instructions

1. 1. Toast the pine nuts in a non-stick pan without added fat until they are golden brown.
2. 2. Remove the toasted pine nuts from the pan and let them cool completely on a plate.
3. 3. Cut off the green tops of the carrots.
4. 4. Clean the carrots thoroughly with a brush under cold water.
5. 5. Let the carrots drain well.
6. 6. Cut the carrots lengthwise into quarters or halves, depending on their thickness.
7. 7. Rinse half of the lemon under hot water and dry it.
8. 8. Grate the fine outer layer of the lemon (the zest) finely.
9. 9. Squeeze the juice from the half lemon.
10. 10. Wash the thyme sprigs under cold water.
11. 11. Shake the thyme sprigs dry.
12. 12. Pluck the small thyme leaves from the stems.
13. 13. Peel the ginger.
14. 14. Grate the ginger finely or chop it very small.
15. 15. Heat the oil in a pan.
16. 16. Add the ginger to the hot pan and sauté it briefly.
17. 17. Add the prepared carrot pieces to the pan.
18. 18. Sauté the carrots, turning them occasionally, for about 4 minutes.
19. 19. Season the carrots with salt, pepper, the thyme leaves, and the honey.
20. 20. Pour 4 tablespoons of water into the pan with the carrots.
21. 21. Cover the pan and simmer the vegetables on low heat for about 5 minutes.
22. 22. Stir the lemon juice into the carrots.
23. 23. Remove the carrots from the pan.
24. 24. Taste the carrots again and adjust with salt and pepper.
25. 25. Let the carrots cool down for about 20 to 30 minutes.
26. 26. Cut the mozzarella into small cubes.
27. 27. Mix the cooled carrots with the mozzarella cubes and the cooled pine nuts.
28. 28. Serve the salad.

Nutrition per serving

• kcal: 239
• Protein: 10 g · Fett/Fat: 15 g · Carbs: 14 g