Roasted carrots with cashew and rough bindweed fruit cream

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Ingredients

6 carrots, julienned
2 tbsp olive oil
3 tbsp maple syrup
1 tbsp Dijon mustard
Salt and pepper to taste

Cashew cream:

1 cup soaked cashews
½ cup water
1 tsp salt
1 roasted head of garlic
4.5 oz rough bindweed fruit
Parsley

Preparation

For the roasted carrots, put the carrots in an oven tray with 2 tablespoons of olive oil, maple syrup, mustard, salt and pepper. Mix using your hands until every ingredient is well incorporated and bake in a preheated oven at 400°F, for 25 minutes, or until the carrots start to brown.

For the cashew cream, put the ingredients in a blender and blend until smooth.

To assemble, arrange the carrots and cover with cashew cream, scattering some fresh rough bindweed fruit and minced parsley.