Roast bread with baked carrots & orange cream

Name: Roast bread with baked carrots & orange cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Disc/s Sourdough bread (alternatively 8 small slices of baguette); 6 TABLESPOONS Olive oil; 1 Garlic clove; 300 g Carrots; 7-10 Tbsp ground coriander, salt, pepper; 1 piece (20 g each) Ginger; 200 g Double cream cheese; 1 Organic Orange; 1/2 Orange; 7-10 Tbsp Herbs

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

No matter if starter or snack: with cream cheese, carrots and oranges we make even a sandwich a cool thing.

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Disc/s Sourdough bread (alternatively 8 small slices of baguette)
6 TABLESPOONS Olive oil
1 Garlic clove
300 g Carrots
7-10 Tbsp ground coriander, salt, pepper
1 piece (20 g each) Ginger
200 g Double cream cheese
1 Organic Orange
1/2 Orange
7-10 Tbsp Herbs

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Place slices of bread side by side on a baking tray and drizzle with 4 tbsp. oil. Roast in the hot oven on the middle shelf for about 5 minutes. Cut garlic clove in half lengthwise. Remove bread from the oven and rub garlic on one side at a time.
2
Turn down the oven temperature (electric cooker: 160 °C/circulating air: 140 °C/gas: see manufacturer). Clean, peel and cut carrots into 1 cm wide pieces. In a bowl, mix with the remaining oil, 1⁄2 tsp. coriander, salt and pepper, also spread on the baking tray, cook in the oven on the middle shelf for approx. 30 minutes. Remove the carrots and crush them in a bowl with a fork.
3
Meanwhile, for the cream, peel the ginger, grate it finely and mix with cream cheese, orange peel and orange juice. Season to taste with salt and pepper.
4
To serve, spread some orange cream on each slice of toasted bread and spread the oven carrots on top. Garnish as desired with mixed herb leaves.