Carrot crumble and sprouting broccoli with almond butter: Chantelle Nicholson’s vegetable...胡萝卜金奶酥配西兰花佐杏仁奶油：香黛儿·尼科尔森的蔬菜...
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#1
Chef Chantelle Nicholson has two new vegetable recipes for Easter.
主厨 Chantelle Nicholson 有两道新的复活节蔬菜食谱。
#2
She wants to help people make a special Easter dinner.
她想要帮助人们做一顿特别的复活节晚餐。
#3
The recipes use roasted carrots and purple sprouting broccoli.
这些食谱使用了烤胡萝卜和紫芽甘蓝。
#4
The first dish is a roasted carrot crumble.
第一道菜是烤胡萝卜奶酥。
#5
Carrots become very sweet when you roast them in the oven.
当你在烤箱里烘烤胡萝卜时，它们会变得非常甜。
#6
Then you put a crunchy topping on the carrots.
然后你将脆脆的配料放在红萝卜上。
#7
The topping has bread, cheese, oats, and seeds.
配料包含面包、奶酪、燕麦和种子。
#8
The recipe also uses wild garlic to make a pesto sauce.
这份食谱还使用了野蒜来制作青酱。
#9
Wild garlic is a plant that grows in spring.
野蒜是一种在春天生长的植物。
#10
You can mix it with pumpkin seeds and olive oil.
你可以将其与南瓜子和橄榄油混合。
#11
This green sauce goes on top of the roasted carrots.
这种绿色酱汁淋在烤胡萝卜上。
#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.
你可以将这两道菜一起端上桌，组成一顿美好的复活节大餐。
#14
The chef also shared some tips to reduce food waste.
这位主厨也分享了一些减少食物浪费的诀窍。
#15
She said you should use parsley stems, not just the leaves.
她说你应该使用香菜茎，而不仅仅是叶子。
#16
The carrot crumble takes about one hour and fifteen minutes to cook.
制作这道胡萝卜酥饼大约需要一小时十五分钟。
#17
It serves four people.
这道菜可供四人食用。
#18
This vegetable dish is a great choice for an Easter celebration.
这道蔬菜料理是复活节庆祝活动的一个极佳选择。