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
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.
