Ingredients
serves 4
- 600 g carrots
- ca 2 tbsp olive oil
- 1/2 dl toasted hazelnuts, chopped
- 25 g butter
- 75 g Le Gruyère AOP, grated (about 1 1/2 dl)
- a dash of fresh lemon juice
- finely grated lemon zest
- sea salt flakes and ground black pepper
- fresh herbs for garnishing
Preparation
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Preheat the oven to 225°C.
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Peel and cut carrots lengthwise into same-size sticks.
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Toss carrots in olive oil and place on a baking sheet. Season with salt and pepper. Roast the carrots in the oven for about 45 minutes, until golden brown and slightly caramelized.
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Heat the butter in a saucepan and simmer until golden brown. Drizzle the browned butter over the roasted carrots.
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Top with Le Gruyère AOP and hazelnuts. Drizzle with lemon juice and top with lemon zest. Season with salt and pepper. Garnish with fresh herbs.
Bon
Appétit
Appétit
