Food
Slow-roasted carrots with fennel seed and cold yoghurt
Carrots roasted long enough to turn sweet and almost jammy, against a cold, salty yoghurt.
VegetarianFive ingredientsNo refined sugar
Time1 hour 10 minutes
Serves4 as a side
AccessMembers
Medina's note
Roast carrots hot and fast and you get colour without sweetness. The sugar needs time and a covered tray — the first half hour is steaming, not roasting, and it is the reason this works.
What you need
- 800 gcarrotssmall ones, left whole with a thumb of green stalk
- 2 tspfennel seedslightly crushed in a mortar
- 3 tbspcold-pressed olive oil
- 300 gthick yoghurtsheep's or Greek, well chilled
- 1lemonzest only
- Sea salt, black pepper, and a little honey if the carrots are dull
How
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