Crunchy carrots with rosemary potatoes

served with an agave mustard dressing

Crispy carrots battered in cornflakes, accompanied by an agave mustard dressing and tasty baked Mallorcan potatoes with fresh rosemary.

Vegan
Gluten-free

Preparation time:

40 min.

Difficulty level:

Easy

Allergens:

mustard

Ingredients

Carrot

Cornflakes

Chickpea flour

Vegetable seasoning

Mallorcan potatoes

Fresh rosemary

Mustard

Agave syrup

Arugula

Tomato

Salad dressing

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2477
592
8
2
124
28
14
12
0
858

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash and brush the potatoes. Wash and peel the carrots and cut them lengthwise. Place everything in a pot, cover all vegetables with water, add salt to taste and bring it to a boil. Once the water boils, cook everything for 10 minutes.

Preheat the oven to 200 degrees.

Drain the water from the potatoes and carrots and set the carrots aside. Chop the rosemary leaves and mix them together with the potatoes and 2 tablespoons of olive oil in a bowl. Season to taste. Bake the potatoes for 8-10 minutes in the oven until they are golden brown.

Place the chickpea flour, vegetable seasoning and 150ml of water in a bowl. Season to taste. Mix everything together. Place the cornflakes in another bowl and crumble them with your hands or use a blender. Set aside.

Coat the cooked carrots with the chickpea flour mixture and run them one by one through the flakes until they're completely coated. Place them on a baking dish, add a few drops of olive oil on top and bake for 10 minutes in the oven until golden brown.

For the salad: wash the tomato and cut it into 8 wedges. Mix it with the arugula and salad dressing.

Mix the mustard with the agave syrup and 2 tablespoons of water. Optionally, warm up the mixture so the agave syrup easily blends in with the rest of the ingredients.