Honey-glazed carrots with yogurt sauce and roasted hazelnuts

A @SandraFoodieCreative recipe

Servings : 4 

Ingredients :

• 2 bunches of carrots with the stem
• 20 ml (2 tbsp) butter
• 60 ml (¼ cup) + 15 ml (1 tbsp) honey
• 250 ml (1 cup) plain Greek yogurt
• 1 drizzle olive oil
• 60 ml (¼ cup) coarsely chopped hazelnuts
• Salt and pepper
• Flowers and shoots as garnish

Preparation :

1. Preheat the Eno griddle to medium-high heat.
2. Cut the carrots evenly if necessary.
3. Place the butter and carrots on the plancha, salt and pepper.
4. Roast for a few minutes on each side and add about 60 ml (¼ cup) of water and immediately cover with the cooking bell. Steam for a few minutes until the carrots are tender but still crunchy.
5. Meanwhile, mix 15 ml of honey, the yogurt, the drizzle of oil, salt and pepper.
6. On the other side of the griddle, dry roast the hazelnuts for about 1 minute, stirring frequently.
7. Add the honey to the carrots and mix.
8. On a serving board, place the sauce, carrots, hazelnuts, a few flowers and shoots.