Roasted Südtiroler Apfel PGI with carrots, spiced crumble and miso yoghurt
Oven-roasted Südtiroler Apfel PGI and carrots come together with a fragrant spiced crumble and creamy miso yoghurt to create a well-balanced main course.
Baking/cooking time: 30 min
Ingredients
For the spiced crunch:
- ¾ tsp coriander seeds
- ¼ tsp fennel seeds
- ¼ tsp cumin seeds
- A pinch of ground chilli
- ¼ tsp coarse sea salt
- 25 g whole hazelnuts
- ½ tbsp sesame seeds
- 1 tbsp maple syrup
- 1 tsp olive oil
For the roasted carrots and apples:
- 200 g carrots
- 1½ apples from Südtiroler Apfel PGI (Red Delicious)
- 2 tsp olive oil
- Coarse sea salt
- Black pepper
For the miso yoghurt:
- Greek yoghurt
- Coarse sea salt
- Black pepper
- ½ tsp miso paste
- A squeeze of lemon juice
For the spiced crunch:
- 1½ tsp coriander seeds
- ½ tsp fennel seeds
- ¾ tsp cumin seeds
- A pinch of ground chilli
- ¼ tsp coarse sea salt
- 50 g whole hazelnuts
- 1 tbsp sesame seeds
- 2 tbsp maple syrup
- 2 tsp olive oil
For the roasted carrots and apples:
- 400 g carrots
- 3 apples from Südtiroler Apfel PGI (Red Delicious)
- 4 tsp olive oil
- Coarse sea salt
- Black pepper
For the miso yoghurt:
- Greek yoghurt
- Coarse sea salt
- Black pepper
- 1 tsp miso paste
- A squeeze of lemon juice
For the spiced crunch:
- 2 tsp coriander seeds
- 1 tsp fennel seeds
- ½ tsp cumin seeds
- A pinch of ground chilli
- ½ tsp coarse sea salt
- 100 g whole hazelnuts
- 2 tbsp sesame seeds
- 4 tbsp maple syrup
- 4 tsp olive oil
For the roasted carrots and apples:
- 800 g carrots
- 6 apples from Südtiroler Apfel PGI (Red Delicious)
- 8 tsp olive oil
- Coarse sea salt
- Black pepper
For the miso yoghurt:
- Greek yoghurt
- Coarse sea salt
- Black pepper
- 2 tsp miso paste
- A squeeze of lemon juice
Created by Carina and Tanja Foodistas
Preparation
- Toast the coriander, fennel and cumin seeds in a dry frying pan over a medium heat until fragrant.
- Crush them roughly using a pestle and mortar. Stir in the chilli, coarse sea salt, hazelnuts and sesame seeds. Add the maple syrup and olive oil and mix well. Roast the mixture either in the pan or on a baking tray lined with baking parchment at 180°C until the nuts are golden and crisp. Leave to cool, then roughly chop or crumble.
- Peel the carrots and cut them in half lengthways. Core the Südtiroler Apfel PGI and cut into wedges. Toss both with olive oil, coarse sea salt and black pepper. Spread on a baking tray and roast in a preheated fan oven at 200°C for around 20 minutes, until the carrots are tender and lightly browned and the apples begin to caramelise. Turn once during cooking.
- Place the Greek yoghurt in a bowl. Stir in the miso paste, a squeeze of lemon juice, coarse sea salt and black pepper until smooth and creamy. Adjust the seasoning to taste.
- Divide the roasted carrots and apples between plates, serve with the miso yoghurt and generously sprinkle with the spiced crumble.