Believe it or not, this recipe came about from sausage rolls(!).
The sweet coating of the carrots here is born from the same coating I applied to a batch of lovely little savoury pastries recently.
(That particular post is still under construction but rest assured, any yearning for sausage rolls will be satisfied, in the very near future.)
I’d like to think of this recipe as a testament to the harmonies of pairing honey and turmeric together.
Please see below for the resulting vegan dish as supporting evidence for this:
Turmeric & honey carrots, cashew butter, courgette & lemon.
Shopping list (serves 4)
Medium carrots (roughly chopped) x 4
Garlic cloves (minced) x 2
Mustard seeds x 1 tbsp
Good quality honey x 1 & 1/2 heaped tbsp
Ground turmeric x 1 & 1/2 tbsp
Cashew nuts (toasted) x 200g
Boiled water x 600ml
Courgette and lemon:
Large courgette (diced) x 1
Fennel bulb (cut into ribbons) x 2
zest & juice of 1 lemon
Quinoa (cooked) x 100g
Sunflower seeds (toasted) x 100g
Mint leaves (roughly chopped) x 1 large handful
Cashew nuts (toasted) x small handful
Start by soaking the toasted cashew nuts in boiled water, preferably overnight but a couple of hours is good enough.
Boil the carrots in salted water for 20 minutes, remove and then allow to cool.
In a small bowl, combine the honey and turmeric. Use a microwave to heat the bowl for around 20 seconds if the honey you’re using isn’t particularly runny.
Mix together well and add to a large mixing bowl with the carrot, mustard seeds, garlic, a good pinch of salt and a large glug of oil. Retain about one tablespoon of the turmeric and honey mixture for the final dressing, add a glug of extra olive oil to it, and set aside for later.
In a separate bowl, mix together the courgette, fennel, lemon zest and lemon juice, with another pinch of salt.
Leave the coating on the carrot for around 30 minutes, before setting your oven to 220°C (fan)/240°C.
On one oven tray, roast the carrots with drizzles of oil. On another, roast the courgette mixture.
Remove the courgettes after 20 minutes. Remove the carrots after 30 minutes.
Whilst they cook you can go about mixing together the quinoa, sunflower seeds, mint and remaining toasted cashew nuts. Blitz the soaked cashew nuts with around 200ml of the water until smooth and creamy, adding more of the water if necessary.
Remove the carrots from oven and allow to cool slightly.
Serve the carrots and courgette on top of the quinoa and cashew butter, with a drizzling of the honey and turmeric dressing.