Roast carrots and zucchini flowers with lemon confit

Name: Roast carrots and zucchini flowers with lemon confit recipe
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Ingredients: 1 lemon, very thinly sliced, plus extra juice of 1/2 lemon; Extra virgin olive oil, to confit, plus extra 30.00 ml; 3 bunches heirloom carrots, trimmed; 6 thyme sprigs; 12 zucchini flowers, trimmed, stamens removed; 40g olive; 40.00 ml chopped mint leaves, plus extra to serve; 20.00 ml chopped dill sprigs, plus extra to serve; 20.00 ml chopped flat-leaf parsley leaves, plus extra to serve; 200g stracciatella (substitute burrata or buffalo mozzarella)

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30m

1h 15m

Roast carrots and zucchini flowers with confited lemon

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by Skye Gyngell

Oct 10, 2019

Ingredients (10)

1 lemon, very thinly sliced, plus extra juice of 1/2 lemon
Extra virgin olive oil, to confit, plus extra 1 1/2 tbs
3 bunches heirloom carrots, trimmed
6 thyme sprigs
12 zucchini flowers, trimmed, stamens removed
1/4 cup (40g) pitted kalamata olives, chopped
2 tbs chopped mint leaves, plus extra, to serve
1 tbs chopped dill sprigs, plus extra, to serve
1 tbs chopped flat-leaf parsley leaves, plus extra, to serve
200g stracciatella (substitute burrata or buffalo mozzarella)

Method

1.

Place lemon slices in a small saucepan and add enough oil to just cover. Place over low heat and, once hot, very gently cook, without stirring, for 12 minutes, or until lemon skin is tender. Remove from heat and stand to cool.
2.

Preheat oven to 200°C/180°C fan-forced. Grease 2 baking trays and line with baking paper.
3.

Place carrots on one prepared tray and toss with 1 tbs extra oil and half the thyme. Cover with foil and roast for 20 minutes, then uncover and roast for a further 30 minutes, or until just under tender. Place zucchini flowers on remaining prepared tray and toss with remaining 2 tsp oil and remaining 3 thyme sprigs. Roast for 15 minutes, or until tender.
4.

To make the dressing, whisk the extra lemon juice, chopped herbs and 1/4 cup (60ml) lemon confit oil in a bowl until well combined.
5.

Arrange carrots, zucchini flowers, olive and drained lemon confit on a serving platter (remaining lemon confit oil can be stored, chilled, for up to 2 weeks; use in dressings and drizzled over seafood). Top with stracciatella, scatter with extra herbs and drizzle with dressing to serve.