Chocolate Caramel Tartlets
Chocolate Caramel Tartlets might be a good recipe to expand your hor d'oeuvre recipe box. One serving
Caramelized Veggies With Poppy Seed Dressing
Ingredients
- 1 small bulb fennel, plus fronds for serving
- 1 bunch rainbow carrots (1¼ lb.), halved lengthwise if large
- 3 small parsnips (about 7 oz. total), halved lengthwise, or quartered if large
- 2 medium (about 10 oz. total) beets (preferably golden), peeled and cut into 8 wedges
- 3 tablespoons olive oil, divided
- 1 ¼ teaspoons kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 1 small clove garlic, finely grated (preferably on a Microplane)
- ½ teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
- 2 tablespoons well-stirred tahini (sesame paste)
- ⅓ cup loosely packed fresh parsley leaves, finely chopped
- 2 teaspoons poppy seeds
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- nordic
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