@capucine.emily: French Socca with Parmesan Roasted Carrots Serves 4 For the socca 200g (1 1/2 cups) chickpea flour 550ml (2 1/4 cups) water 3 tbsp olive oil, plus more for the pan 1 red onion, finely sliced For the roasted carrots 2 lb carrots 1 tbsp Herbes de Provence, oregano, or chopped rosemary 1 cup (about 100g) grated Parmesan Method 1/ Preheat the oven to 400°F (200°C). In a bowl, whisk together the chickpea flour, water, 3 tbsp olive oil, salt and pepper. The batter will be very thin, that’s normal. Line a large tart dish or deep sheet pan with parchment paper and drizzle with olive oil. Pour in the socca batter and top with the sliced red onion. Bake for 30-35 minutes, until golden and cooked through. 2/ Meanwhile, prepare the carrots. Cut the carrots into pieces and toss with olive oil, Herbes de Provence, oregano or rosemary, salt and pepper. Line another baking sheet with parchment paper and spread the grated Parmesan over it. Arrange the carrots on top in a single layer, making sure as much of each carrot as possible is touching the Parmesan. Bake for about 30 minutes, until the carrots are tender and the Parmesan is golden and crispy. Serve the socca warm or at room temperature with the crispy Parmesan roasted carrots. #carrots #EasyRecipes #familymeals #vegetarian #healthymeals

Capucine Emily

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Wednesday 16 September 2026 16:32:37 GMT