Glazed carrots with coriander and toasted almond yoghurt

Glazed carrots with coriander and roasted almond yoghurt. Photograph: Patrick Browne

Glazed carrots with coriander and roasted almond yoghurt. Photograph: Patrick Browne

Sat, May 15, 2021, 05:55

   
  • Serves: 4
  • Cooking Time: 60 mins
  • Course: Side Dish
  • Cuisine: Irish

Ingredients

  • 400mls water
  • 120g butter
  • 100g sugar
  • A sprig of thyme
  • Salt and black pepper
  • 8 medium carrots, scrubbed and topped
  • 1 star anise
  • For the coriander oil:
  • One large bunch coriander, roughly chopped including stalks
  • 110mls sunflower oil
  • 50mls olive oil
  • 1 small green chilli, deseeded and finely chopped
  • A small knob fresh ginger, peeled and finely grated
  • Pinch salt
  •  
  • For the toasted almond yoghurt:
  • 120g flaked almonds
  • 1 tsp cumin seeds
  • Pinch salt
  • 6 tbsp natural yoghurt

Method

1 Bring the water, butter, sugar, thyme and star anise to a simmer in a large pot. Season, then add the carrots.

2 Cook until tender, approximately 30-40 minutes (depending on the size of the carrots).

3 Remove the carrots carefully then put them into a shallow casserole dish.

4 Reduce the cooking liquid until it starts to thicken then pour it over the carrots to be warmed through later.

For the coriander oil:

1 Put all the ingredients into a blender and pulse until smooth.

For the roasted almond yoghurt:

1 Put the almonds and cumin in a pan over medium heat. Toast carefully for two to three minutes, until the almonds are golden. Add the salt.

2 When they are cool, fold them through the yoghurt and chill until ready to serve.

To serve: warm the carrots through, then place artful dollops of the yoghurt and coriander oil on top.