Lemon-Thyme Biscuits With Honeyed Carrots

Name: Lemon-Thyme Biscuits With Honeyed Carrots
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 kg carrot; 25 g butter; 2 tablespoons honey; 2 slices lemons, made with a vegetable peeler; 1/2 lemon, juice of; 200 g flour; 1 teaspoon baking powder; 40 g sesame seeds; 2 teaspoons picked lemon thyme leaves; 50 g grated vegetarian parmesan cheese; 1 teaspoon salt; 1 pinch black pepper; 350 ml water

Submitted by Chefs Flore and Han

"Melt in the mouth baby carrots in a butter, lemon and honey glaze, served with a lemon thyme biscuit. See more of Chef Flore and Hannah's "Welcome Spring!" menu here: www.kitchensurfing.com/menus/willkommen-fruehling-welcome-spring-5331ad5985561a2998000007"

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photo by Chefs Flore and Han

Ready In:: 35mins
Ingredients:: 13
Serves:: 4

ingredients

1 kg carrot
25 g butter
2 tablespoons honey
2 slices lemons, made with a vegetable peeler
¹⁄₂ lemon, juice of
200 g flour
1 teaspoon baking powder
40 g sesame seeds
2 teaspoons picked lemon thyme leaves
50 g grated vegetarian parmesan cheese
1 teaspoon salt
1 pinch black pepper
350 ml water

directions

Biscuits: Pre-heat oven to 180°.
In a large bowl, mix all the ingredients together.
Roll out onto baking paper until 3mm thick.
Bake for 15 minutes or until golden.
Allow to cool and break into desired size.
Carrots: Tip the carrots into a wide shallow pan so they are no more than a double layer.
Add the butter, honey, lemon and about 300ml of water, and a pinch of salt.
Cover with a lid, turn the heat up high and boil everything until the carrots are tender.
Remove the lid and reduce until all the water has evaporated.
Serve immediately, with thyme biscuits and a twist of black pepper on top.

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RECIPE SUBMITTED BY

Chefs Flore and Han

Berlin, 0

1 Recipe

<p>Our kitchen is redefining vegetarian cuisine for omnivores and herbivores with menus which are neither imitating nor adjusting existing meat based cuisine, but a playful and eclectic mix of styles inspired by our travels around the world. Our aim is to break down any preconceptions by producing substantial and comforting meals, nutritionally balanced. Our priority is to use local, seasonal, and organic products. As well as catering to vegan, vegetarian, gluten free, nut free, sugar free and anything in between diets.</p>

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