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ROASTED CARROTS WITH LAVENDER CARAMEL AND TOASTED HAZELNUTS | Erica Robbin
What to do with all that lovely garden harvest!
Lavender and carrot, such a good pair! I just harvested the last of my carrots and most of the lavender. I was trying to think of a good way to incorporate both into a recipe so here it is.
Credit: ericarobbin.com
Ingredients
- ROASTED CARROTS WITH LAVENDER CARAMEL:
- 8-12 carrots, julienned
- 5 tablespoons unsalted butter
- 1/2 cup brown sugar
- Pinch of salt
- 2 tablespoons heavy whipping cream
- 2-3 sprigs of lavender
- 1/2 cup chopped hazelnuts, toasted
LAVENDER CARAMEL:
GARNISH:
Directions
- ROASTED CARROTS WITH LAVENDER CARAMEL:
- Preheat oven to 400 degrees F (204 C)
- Roast carrots for about 20-30 minutes, just until tender.
- Heat butter and sugar to a boil on med-high heat, stirring constantly and continue to boil for about 2-3 minutes, just until sugar is slightly dissolved.
- Stir in salt, cream, and lavender
- Continue to boil mixture for another 2 minutes until slightly thickened.
- Strain.
- Sprinkle toasted hazelnuts and drizzle lavender sauce over top of carrots.
LAVENDER CARAMEL:
ASSEMBLY:
Let me know if you try this one!
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