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.