Herb & Lemon Roasted Carrots On Wheat
At the Friday market yesterday I browsed but had no idea what I wanted to buy as I hadn’t yet made any plans for my weekend cooking. A friend had asked me if I could create a postcard for her with a picture of herbs and lemons, so I bought parsley, chives, tarragon and mint, and then at the next vegetable stall both the regular and the violet carrots appealed. I also bought a parsley root and a parsnip.
When I was home taking the pictures for my friend, I took some of my veggie purchases, too, and thought I might either turn them into soup or roast them.
Then this afternoon I decided to go for roasted carrots and parsley root and mix them with the herbs. I used only a third of the parsley root, not sure how dominant it would be, but would definitely add at least half a large root next time.
The herbs I used were parsley, chives, and tarragon, chopped with a garlic clove and a very small onion, then topped with oil. Once everything was on the baking sheet, I remembered to add lemon, which made a real difference as it gave the whole dish a fresh and slighly tangy taste.
To serve these herb and lemon roasted carrots I cooked some wheat that I rediscovered not long ago. I’ve known this type of grain from my time in the UK, where I used to buy cracked wheat chili, and when I moved back to Germany, the term cracked wheat seemed to be totally unknown. For years now, though, it’s been sold under the brand name Ebly and only takes about 10 minutes to cook. [You know I don’t like to name brands here, but I couldn’t find any other references to this type of easy-cook grain.]
To season the grains I like to cook them with different rubs that I happen to have in the pantry, this time I tried a Bourbon Brown Sugar powdered rub but have to say it wasn’t very discernible. I usually use Smokey Applewood rub, which is more to my taste.
I really loved how this turned out, and I was quite surprised I could taste so much of the lemon juice I’d squeezed over the carrots before roasting. I initially wanted to add grilled halloumi cheese but only had feta in the fridge, which actually went really well with this dish. I also added some finely sliced chili just because I like my food with a touch of heat.
This is a very easy and uncomplicated dish, but very rewarding. You can cook the wheat in whatever rocks your boat, any spice or powdered rub that you think will go with the vegetables, and of course you can exchange the herbs for whatever you prefer.
I’m looking forward to making this again soon with my remaining vegetables, and it will make a nice lunch to take into the office, both for heating up a little in the microwave as wells as cold.
Herb & Lemon Roasted Carrots On Wheat
325 g / 1.5 cups wheat (quick-cook variety)
3 tsp powdered spice or rub of choice
2 handfuls of herbs, e.g. flatleaf parsley, chives, and tarragon
1 very small onion
1 garlic clove
12 small-ish carrots, regular and violet
medium-sized parsley root
freshly ground salt
1 lemon, quartered
feta cheese, cut into cubes or crumbled
Cook the wheat in approx. 1.5 x the amount of water and add a powdered spice or rub of your choice. While the wheat cooks, peel and slice carrots and parsley root.
Peel garlic clove and onion, and chop/blitz together with the herbs. Place in a bowl and add enough olive oil for the herbs to be well coated, then add the sliced vegetables. Mix well and add more oil – it shouldn’t be all soaked up by the herbs and veg but they should not swim either. Season with a few turns of salt.
Pour herb and veg mix on a small baking tray, stir and distribute well, then squeeze 3 of the lemon quarters over the mix, stir again, and roast on middle shelf at 200°C / 390°F for 25 – 30 minutes.
In a large serving bowl, combine the wheat and roasted vegetables, mix well, top with cubed or crumbled feta cheese and serve with extra lemon quarters.