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A Delicious, Beautiful and Healthy Plant-based
Recipe to Start the New Year!
Indulge
in this vibrant Rainbow Carrots Lyonnaise: tender, roasted carrots
glazed with olive oil, seasoned with herbes de Provence and topped with
crunchy toasted almonds and pistachios, tart freeze-dried raspberries and
delicate fleur de sel. This dish reimagines the classic 1846 Lyonnaise recipe
from Lyon, France's culinary capital.
Perfectly
healthy and delicious as a stand-alone snack, this versatile dish can also
serve as an elegant appetizer or side. Try it over crisp arugula or mixed
greens, or pair it with herbed-millet pilaf for a fulfilling meal. For a
delightful bite, top toasted bread or baguette with pesto and plant-based melted cheese. To truly enhance the flavors, sip a glass of fruity
Pinot Noir alongside your meal.
So,
let’s get started with the recipe!
Ingredients (serving
size 4):
1 Bunch
rainbow carrots
1/3 Cup
olive oil
1/5
Tsp. sea salt
1 Tsp.
herbes de Provence
1/3 Cup toasted slivered almonds
1/3 Cup toasted chopped pistachios
1 Tsp. crumbled freeze dried raspberries
Instruction:
1.
Preheat oven to 400 degrees F.
2. Peel
carrots, wash and damp dry to remove moisture.
3. Cut
into 2 inch strips.
4. In a
bowl mix carrots, a pinch of sea salt, hebes de Provence and olive oil and toss
them well with your hands or a spatula.
5.
Spread the carrots evenly on a cookie sheet lined with parchment paper
and roast for about 20 minutes.
6.
Remove from the oven and let it cool for 20 minutes before sprinkling the
crushed almond, pistachios and freeze dried raspberries.
A basic
carrot dish becomes extraordinary when you infuse it with wild culinary
imagination. You can use this recipe for other root veggies such as beets, celery root, fennel, parsnips and much more!
Enjoy
& Happy New Year!
Chef Ellie Lavender
Plant-Based
Mediterranean Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine
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