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Roasted Carrot and Fennel Flatbread

  1. Roasted Carrot and Fennel Flatbread

    • In a blender combine the vegan mayonnaise, parsley, spinach, chives, garlic, lemon juice and half a teaspoon veg caldo. Once uni formally blended transfer to a bowl and fold in softened cream cheese and mix. Season with salt and pepper to taste and refrigerate.
    • Preheat oven to 400 degrees. On a parchment lined sheet tray roast the carrots and the fennel with olive oil and ¼ teaspoon of veg caldo. Roast till carrots and fennel are tender and brown. Remove and allow to cool.
    • Place the flatbread on a pizza tray or sheet pan. Spread 1 to 1 and a half cups of the base sauce on flatbread. Arrange the carrots and fennel creatively. Bake in the oven for 10 min or until fully heated.
    • In a bowl combine the arugula, mint and dill. Remove the flatbread and top with the pistachios and herb mixture. Drizzle with olive oil and salt and pepper to taste. Cut into long triangles and enjoy.
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