Jessica Young - Buffalo Stone Cafe - April 13, 2015
Roasted Carrot Salad 20 ppl
- Medium sized carrots – approx. 3 kg
- Chives – 10 g
- Pistachios – 200 g
- Sultana raisons – 200 g
- Fresh dill – 80
- Fresh parsley – 100
- Sour cream – 1200 ml
- Honey – 200 ml
- White wine vinegar – 100 ml
- s+p – to taste
- Olive oil – 100 ml
- Peel, quarter turn cut carrots (bite size), toss with olive oil and salt and pepper. Oven roast at 350 f for approx. 45 min, cool.
- Whisk together honey and sour cream, season.
- Pick herbs, finely cut chives.
- Toast pistachios
- Coat carrots in a appropriate amount of the sour cream dressing. Toss with remaining ingredients, reserving some of the chives for final garnish.