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Roasted Carrots and Dried Fruit Bulgur


Cooking Time: 25 minutes

Total Time:  25 minutes

Serving: 4 servings

For starter, we recommend making a light dish, with vegetables. It consists in roasted carrots, dried fruit bulgur goat cheese and extra virgin olive oil. 


This recipe has been prepared by the famous Portuguese Chef, Henrique Sá Pessola, 1 star Michelin winner with his restaurant Alma in Lisbon, Portugal.


We recommend pairing this dish with a fruity white wine, Terras do Coucao Grande Escolha 2018 White Wine. The fresh and lively aromas will pair perfectly with the vegetables. 


For the Carrots

500g Baby carrots (optionally cut the carrots into stick)
500ml Orange juice
50ml Extra virgin olive oil
50g of butter
3g of fleur de sel
8g of sugar
5g of tarragon branch
5g of rosemary


Apricot Pure

300g of dried apricots
75g of capers
300ml of water
5g Dijon mustard
20ml lemon juice



250g of bulgur
400ml vegetable broth
1 minced garlic clove
20ml extra virgin olive oil
1 cinnamon stick
Lemon zest
3g chopped tarragon
110g roasted pistachios
Salt and pepper



Step 1

Fry the carrots in olive oil and butter, season with flreu de sel, add the herbs and orange juice. Cook covered until it is on point about eight to ten minutes.

Step 2

To make the apricot pure, grind all the ingredients with the hand blender and pass though a fine sieve.

Step 3

Saut├ę the oil and garlic for one to two minutes. Add the bulgur and saut├ę about a minute. Add the vegetable broth and cook the bulgur with the remaining ingredients for about ten minutes. Pass a fork and season with the remaining ingredients.

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