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🍽️ Carote al forno con condimento al Feta e arancia su Bulgur al prezzemolo

440 kcal · 30 min · 4 porzioni

Ingredienti

• Lime biologiche 2 pz.
• Arance 2 pz.
• Olio d'oliva 2 cucchiai
• Miele 3 cucchiai
• Sale 1 cucchiaino
• Peperoncino, macinato pizzico
• Brodo vegetale 500 ml
• Carote 8 pz.
• Bulgur 240 g
• Feta 300 g
• Olio 1 cucchiaio
• Prezzemolo, fresco 20 g

Preparazione

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Wash the limes and oranges thoroughly.
3. 3. Halve the fruits and squeeze the juice of each fruit into a separate bowl.
4. 4. Take a third bowl and add two tablespoons of olive oil.
5. 5. Add four tablespoons of orange juice to the bowl.
6. 6. Add two dashes of lime juice.
7. 7. Add two tablespoons of honey to the mixture.
8. 8. Add a pinch of salt.
9. 9. Whisk the marinade with a whisk until well combined.
10. 10. Add half of the chili powder to a pot with the broth.
11. 11. Bring the broth to a boil.
12. 12. Cover the pot.
13. 13. Wash the carrots thoroughly.
14. 14. Cut off the ends of the carrots.
15. 15. Quarter the carrots lengthwise.
16. 16. Add the carrots to the bowl with the marinade.
17. 17. Mix the carrots well with the marinade.
18. 18. Place the carrots on a baking sheet.
19. 19. Drizzle the remaining marinade over the carrots.
20. 20. Place the baking sheet in the oven.
21. 21. Bake the carrots for about 18 to 20 minutes.
22. 22. Add the bulgur to the boiling broth.
23. 23. Season the bulgur with salt.
24. 24. Cover the pot.
25. 25. Let the bulgur swell at low heat.
26. 26. Let the bulgur swell for about 8 to 10 minutes.
27. 27. Place the feta in a small dish.
28. 28. Add one tablespoon of oil to the feta.
29. 29. Add the remaining chili powder to the feta.
30. 30. Marinate the feta briefly.
31. 31. Place the marinated feta on the baking sheet with the carrots.
32. 32. Bake the feta for about 8 to 10 minutes until golden brown.
33. 33. Wash the parsley.
34. 34. Shake the parsley dry.
35. 35. Roughly pick the parsley leaves from the stems.
36. 36. Finely chop the parsley leaves.
37. 37. Take the carrots and feta out of the oven.
38. 38. Add the chopped parsley to the bulgur.
39. 39. Add the remaining orange juice to the bulgur.
40. 40. Mix the parsley and orange juice with the bulgur.
41. 41. Season the bulgur with salt.
42. 42. Plate the carrots.
43. 43. Plate the bulgur.
44. 44. Drizzle one tablespoon of honey over the marinated feta.
45. 45. Break the feta into pieces as desired.
46. 46. Distribute the feta on the plates.
47. 47. Serve the dish.

Valori per porzione

• kcal: 440
• Protein: 15 g · Fett/Fat: 19 g · Carbs: 53 g