This Easter side dish will be the main attraction of your banquet. ✨ Serve this Honey and Brown Butter Carrot recipe on the La Collection Jardin Oval Serving Platter for a showstopping visual feast.
Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes
🥕 Ingredients
1 bunch rainbow baby carrots, keep the tops on
2 Tbsp Honey
50g butter
Salt
Pepper
200g hummus or smooth whipped ricotta
For the carrot top pesto:
1 bunch of carrot tops
50g hazelnuts, roasted
2 lemon zested, juice reserved
125ml olive oil
Salt
Black pepper
🥕 Method
For the pesto:
Combine the carrot tops, nuts, lemon zest and juice, and a pinch of salt & pepper in a food processor.
Pulse until roughly chopped.
Slowly drizzle in olive oil while blending until you reach your desired consistency (smooth but still textured).
Adjust seasoning if needed. Set aside.
For the carrots:
Wash the rainbow carrots thoroughly.
Place a Le Creuset Essential Non-Stick Ceramic 24cm Frying Pan on the stove over medium heat and drizzle it with olive oil.
Once hot, add the carrots and cook until they start to colour. Add the butter and cook for about 2-3 minutes until it starts to brown and smell nutty.
Sauté the carrots until tender but still with a bit of crunch. Drizzle with the honey and season with salt and pepper.
To serve, spread the hummus or whipped ricotta onto your La Collection Jardin Oval Serving Platter. Arrange the warm honey & brown butter carrots on top. Drizzle with the carrot top pesto and drizzle with extra lemon zest if you like, and serve.