Carrot crumble and sprouting broccoli with almond butter: Chantelle Nicholson’s vegetable...
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#1
Chef Chantelle Nicholson has two new vegetable recipes for Easter.
主廚 Chantelle Nicholson 有兩道新的復活節蔬菜食譜。
#2
She wants to help people make a special Easter dinner.
她想要幫助人們做一頓特別的復活節晚餐。
#3
The recipes use roasted carrots and purple sprouting broccoli.
這些食譜使用了烤胡蘿蔔和紫芽甘藍。
#4
The first dish is a roasted carrot crumble.
第一道菜是烤紅蘿蔔奶酥。
#5
Carrots become very sweet when you roast them in the oven.
當你在烤箱裡烘烤胡蘿蔔時，它們會變得非常甜。
#6
Then you put a crunchy topping on the carrots.
然後你將脆脆的配料放在紅蘿蔔上。
#7
The topping has bread, cheese, oats, and seeds.
配料包含麵包、起司、燕麥和種子。
#8
The recipe also uses wild garlic to make a pesto sauce.
這份食譜還使用了野蒜來製作青醬。
#9
Wild garlic is a plant that grows in spring.
野蒜是一種在春天生長的植物。
#10
You can mix it with pumpkin seeds and olive oil.
你可以將它與南瓜子和橄欖油混合。
#11
This green sauce goes on top of the roasted carrots.
這種綠色醬汁淋在烤紅蘿蔔上。
#12
The second dish is purple sprouting broccoli with almond butter.
第二道菜是紫花椰苔配杏仁奶油。
#13
You can serve both dishes together for a beautiful Easter meal.
你可以將這兩道菜一起端上桌，組成一頓美好的復活節大餐。
#14
The chef also shared some tips to reduce food waste.
這位主廚也分享了一些減少食物浪費的訣竅。
#15
She said you should use parsley stems, not just the leaves.
她說你應該使用香菜莖，而不僅僅是葉子。
#16
The carrot crumble takes about one hour and fifteen minutes to cook.
製作這道紅蘿蔔酥餅大約需要一小時十五分鐘。
#17
It serves four people.
這道菜可供四人食用。
#18
This vegetable dish is a great choice for an Easter celebration.
這道蔬菜料理是復活節慶祝活動的一個極佳選擇。