Pan Roast Carrots with Cumin, Honey and Almonds
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Pan Roast Carrots with Cumin, Honey and Almonds
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
1 bunch carrots
Coles sea salt
2 tbs butter
1 tsp toasted cumin seeds
2 tbs honey
2 sprigs thyme
Juice of 1 lemon
¼ cup smoked almonds, chopped
½ bunch tarragon, leaves picked and finely chopped
1 cup Jalna Lactose Free Natural Yoghurt
Method
In a large pot of water, add the carrots and a generous pinch of sea salt. Bring to the boil and cook until just tender. Strain and let dry slightly.
In a frying pan, melt the butter. Once melted, add the carrots and cook until the butter browns slightly and the carrots caramelise, about 10 minutes. Stir in the honey, cumin seeds, and a squeeze of lemon. Add the thyme leaves and season with sea salt. Remove from heat, then add the chopped smoked almonds and toss everything together.
Spread the yoghurt on a serving dish, place the carrots on top, and spoon over the honey lemon sauce. Garnish with tarragon.
