Carrots with nut crumble, dill oil and yoghurt

April 28th, 2022 | main dishes

Good old carrot completely different: Carrots cooked al dente are served cold on yoghurt, along with aromatic dill oil and a crumble of hazelnuts, almonds, black sesame seeds and a pinch of cumin. A great performance for our honest carrot!

This – in the broadest sense – carrot salad can also be perfectly prepared for guests and served, for example, as part of an oriental menu. The crumble is easy to prepare. It stays fresh for at least a week in an airtight container. Incidentally, it also tastes great over ice cream or any other salad. The carrots can also be prepared well in advance, so when the guests arrive, all you have to do is arrange them.

Even on hot summer days, the carrots with nut crumble on yoghurt are absolutely delicious!

Carrots with nut crumble, dill oil and yoghurt

(4 servings)

crumble

50 g blanched hazelnuts, roughly chopped

15 g cold butter, in flakes

40 g ground almonds

1 slightly heaped TS sugar

put the ingredients in a bowl and mix the butter with the other ingredients with your fingertips until it forms a crumbly mixture

1 level TS black sesame seeds

1 generous pinch of salt

1 generous pinch of ground cumin

mix in, place the crumble on a baking tray lined with baking paper and bake for about 12 minutes at 200° C until golden brown

Carrots

20 young bunched carrots

peel the carrots, leaving some of the green part, put the carrots in boiling, lightly salted water, when the water is boiling again, let it boil for another 6 - 8 minutes, they should by no means be cooked soft, but should still be nice and firm to the bite, immediately cool the carrots down in ice-cold water (if possible with ice cubes in it) so that they don't continue to cook, then drain the carrots

Dill oil

75 ml mild olive oil

1 bunch of dill

puree together with the blender for approximately 3 minutes

300 g Greek yoghurt (10% fat)

arrange on a plate and place the carrots on top

1 – 2 ts acacia honey

arrange the carrots with the dill oil and the crumble, drizzle with honey and serve

Carrots with nut crumble, dill oil and yoghurt as part of a vegetarian, oriental table

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