Cheesy couscous with vanilla carrots


Total time: 1hr 45m
Preparation Time: 60m

Servings
For 6 people


Author

Nadia Damaso - Eat better not less


Nutritional Information

Contains 874 Kcal, 27g Protein, 96g Carbohydrates, 42g Fat


Ingredients

  • Pecan crunch
  • 3 tbsp maple syrup
  • 150 g pecan nuts, roughly chopped
  • 0.75 tsp Himalayan salt
  • Orange & passion fruit reduction
  • 2 dl orange juice
  • 100 g coconut palm sugar
  • 4 passion fruit, halved, pulp scooped out
  • 1 pinch Himalayan salt
  • Potato and celeriac mash
  • 1 onions, quartered
  • 1.5 litres vegetable bouillon
  • 2 garlic clove, quartered
  • 400 g potatoes
  • 200 g celeriac, cut into chunks
  • 1 dl soya drink
  • 2 tbsp olive oil
  • Vanilla carrots
  • 500 g carrots
  • 1 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 vanilla pod, cut open lengthwise; only use the scraped-out seeds
  • a little pepper
  • 1 tsp sea salt
  • Cheesy couscous
  • 400 g couscous
  • 1 tbsp olive oil
  • 1 garlic clove, quartered
  • 1 onions, finely chopped
  • 1 tsp chilli flakes
  • 220 g mountain cheese
  • a little pepper
  • 1 tsp Himalayan salt

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Instructions

  • Pecan crunch

    Mix the pecan nuts with the maple syrup and salt. Spread onto a baking tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 160°C, allow to cool and break into pieces.
  • Orange & passion fruit reduction

    Place the orange juice, coconut palm sugar, passion fruit pulp and salt in a pan and bring to the boil, simmer for approx. 2 mins., reduce the heat, simmer over a low to medium heat for approx. 20 mins., stirring occasionally. Remove from the heat and briefly warm through just before serving.
  • Potato and celeriac mash

    Place the vegetable bouillon, onions, garlic, potatoes and celeriac in a pan and bring to the boil, cook for approx. 30 mins. until soft. Add more water if necessary. Drain well. Puree the olive oil and soya milk in a blender for approx. 10 secs. Transfer to a pan and briefly warm through before serving.
  • Vanilla carrots

    Mix the olive oil, maple syrup, vanilla seeds, salt and pepper in a large bowl, add the carrots and mix well. Bake for approx. 25-30 mins. in the centre of an oven preheated to 200°C.
  • Cheesy couscous

    Prepare the couscous according to the packet instructions. Heat the olive oil, sauté the onions and garlic. Add the cheese, couscous and chilli flakes, mix until the cheese has melted, season. Add more chilli flakes as desired.
  • To serve

    Spread a large spoonful of the warm potato and celeriac mash onto the plates, place a timbale of cheesy couscous on top of the mash and then add the vanilla carrots, drizzle with the reduction and sprinkle with the maple roasted pecans.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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