Roasted Carrots With Pork Cracklings And Herbed Quark
By chef Jan Tomanec
Sweet baked carrots complemented by refreshing quark with herbs. A light lunch or dinner, or a side dish for the center of the family table.
- 22 min
- total
- Easy
- level
2 min prep · 20 min cook
What you will need
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Carrot 3 pcs -
Quark soft dry 125 g -
Speck 50 g -
Spring Onion 0.25 pcs
-
Garlic 1 clove -
Herbs 0.25 pcs -
Olive Oil 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment
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Peel the carrots. Peel the carrots and place them in a baking dish; you can leave some of the greens on, and cut larger pieces into smaller ones.
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Season and bake the carrots. Brush the carrots with oil, season with salt and pepper, and bake in the oven at 250 C for about 20 minutes, until they soften and turn golden.
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Cut the bacon. Cut the bacon into small cubes.
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Fry the bacon. Fry the bacon in a pan over medium heat slowly for about 5-6 minutes, until crispy.
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Chop the herbs. Finely chop the herbs and spring onion, and press the garlic.
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Prepare the quark. Mix the quark with the herbs and garlic, season with salt and pepper, and add a little olive oil for better flavor.
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Serve. Serve the baked carrots with herb quark and crispy bacon
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