Lunch: Roasted Carrots With Stracciatella And Buckwheat

Recipe by /contributors/nick-curtola The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Roasted Carrots With Stracciatella And Buckwheat

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 pound small carrots, any color, scrubbed, tops trimmed, halved lengthwise
1 tablespoon olive oil, plus more for drizzling
Kosher salt
2 teaspoons buckwheat groats
1/2 teaspoon nigella seeds (optional)
1 1/2 teaspoons Champagne vinegar
1 tablespoon fresh carrot juice (optional)
8 ounces stracciatella di bufala, burrata, or fresh mozzarella, torn into large pieces
1 cup (packed) mixed tender herb leaves (such as dill, basil, cilantro, and/or mint)

Instructions

Preheat oven to 425 °F. Toss carrots with 1 Tbsp. oil on a rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown and tender, 15 –20 minutes. Let cool.
Meanwhile, toast buckwheat in a dry small skillet over medium-high heat, tossing often, until fragrant, about 3 minutes. Transfer to a small bowl and stir in nigella seeds, if using.
Place vinegar in a medium bowl and mix in carrot juice, if using. Add carrots and toss to coat. Season with salt.
Place stracciatella on a platter. Arrange carrots over cheese, top with herbs and buckwheat mixture, and drizzle with oil.

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