Roasted winter carrot with cumin, radish sprouts and Hippo Tops, Frank Fol – The Vegetables Chef®


(For 4 portions)

  • 2 large yellow carrot
  • 2 large blood carrot
  • 2 garlic cloves
  • Cup of purple radish sprouts
  • Cumin powder verstegen
  • Olive oil Iluigi
  • 150 g bio légumaise carrot with ginger
  • Cup of Hippo Tops - Koppert Cress
  • Black pepper Verstegen
  • Coarse sea salt Verstegen



  • Peel and wash the carrots.
  • Cut in half lengthwise. Season firmly with sea salt, black pepper and cumin powder. Now add some olive oil and pressed garlic.
  • Mix everything well. Place on the BBQ, not in full heat.
  • Cook for about 30 to 40 minutes.
  • Turn regularly so they don’t burn.

To finish off:

  • Place on each plate a half, warm carrot of each variety
  • Spoon 3 scoops of légumaise. Divide some shoots and Hippo Tops over this.
  • Finish with a few drops of olive oil and some cumin powder.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 45 minutes 
Techniques: veggies 
Plate: Wild White Plate

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress