Roasted Carrot and Fennel Flatbread

Name: Roasted Carrot and Fennel Flatbread
Yield: 1
Ingredients: 1.0ea rectangular flatbread, pre baked; 1.0cup Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack; 8.0oz softened cream cheese; 1.0piece Garlic cloves; 1.0each Lemons, juiced; 0.5cup Italian parsley; 0.5cup Spinach; 0.5cup chives or green onion; 1.0Tbsp Knorr® Professional Caldo de Vegetales 4.4lb 4 pack; 2.0bunches multi color carrots, cleaned and peeled; 2.0ea fennel bulbs, quarter inch slices; 0.25cup pistachios, roasted/chopped; 1.0cup Arugula; 0.5cup Mint, chopped; 0.25cup Dill, chopped; 0.5cup Olive oil

Roasted Carrot and Fennel Flatbread – - Recipe

A delicious flat bread featuring carrots, fennel, and Knorr Professional Caldo de Vegetales!

...

Roasted Carrot and Fennel Flatbread

rectangular flatbread, pre baked 1.0 ea
Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack 1.0 cup
Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack
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softened cream cheese 8.0 oz
Garlic cloves 1.0 piece
Lemons, juiced 1.0 each
Italian parsley 0.5 cup
Spinach 0.5 cup
chives or green onion 0.5 cup
Knorr® Professional Caldo de Vegetales 4.4lb 4 pack 1.0 Tbsp
Knorr® Professional Caldo de Vegetales 4.4lb 4 pack
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multi color carrots, cleaned and peeled 2.0 bunches
fennel bulbs, quarter inch slices 2.0 ea
pistachios, roasted/chopped 0.25 cup
Arugula 1.0 cup
Mint, chopped 0.5 cup
Dill, chopped 0.25 cup
Olive oil 0.5 cup

Vegetables

Created by

Kyle Jakob

Chef

A delicious flat bread featuring carrots, fennel, and Knorr Professional Caldo de Vegetales!

...

Preparation

Roasted Carrot and Fennel Flatbread
- In a blender combine the vegan mayonnaise, parsley, spinach, chives, garlic, lemon juice and half a teaspoon veg caldo. Once uni formally blended transfer to a bowl and fold in softened cream cheese and mix. Season with salt and pepper to taste and refrigerate.
- Preheat oven to 400 degrees. On a parchment lined sheet tray roast the carrots and the fennel with olive oil and ¼ teaspoon of veg caldo. Roast till carrots and fennel are tender and brown. Remove and allow to cool.
- Place the flatbread on a pizza tray or sheet pan. Spread 1 to 1 and a half cups of the base sauce on flatbread. Arrange the carrots and fennel creatively. Bake in the oven for 10 min or until fully heated.
- In a bowl combine the arugula, mint and dill. Remove the flatbread and top with the pistachios and herb mixture. Drizzle with olive oil and salt and pepper to taste. Cut into long triangles and enjoy.

Vegetables

Created by

Kyle Jakob

Chef

Kyle Jakob

Kyle Jakob

Roasted Carrot and Fennel Flatbread

Ingredients per serving

Roasted Carrot and Fennel Flatbread

Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack

Knorr® Professional Caldo de Vegetales 4.4lb 4 pack

Preparation

Roasted Carrot and Fennel Flatbread

What you'll get:

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Roasted Carrot and Fennel Flatbread

Ingredients per serving