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Baked carrot salad with honey sauce, walnuts and herbs garni

4 servings

50 minutes

This elegant salad pays homage to exquisite French cuisine, where simple ingredients transform into a culinary masterpiece. Roasted carrots take on a caramel hue and velvety texture, perfectly complemented by a honey dressing rich in creamy softness. Walnuts add a crunchy structure to the dish, while fresh herbs provide a light spiciness and refreshing note. This dish is perfect as a light lunch or an exquisite appetizer for a festive dinner. It combines the warmth of roasted vegetables, the sweetness of honey, and the complex aromas of herbs to create a harmonious flavor ensemble. Serve it with a glass of white wine for a true gastronomic symphony.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
349.2
kcal
6.6g
grams
25.7g
grams
23.9g
grams
Ingredients
4servings
Butter
50 
g
Carrot
5 
pc
Garlic
1 
clove
Red onion
1 
head
Walnuts
15 
pc
Honey
2 
tbsp
Wheat flour
1 
tbsp
Cream 30%
30 
ml
Salt
 
to taste
Ground black pepper
 
to taste
Bouquet garni
1 
bunch
Cooking steps
  • 1

    Peel the carrot, slice it into rounds, and bake in the oven with butter, onion rings, and garlic.

    Required ingredients:
    1. Carrot5 piece
    2. Butter50 g
    3. Red onion1 head
    4. Garlic1 clove
  • 2

    Chop the walnuts.

    Required ingredients:
    1. Walnuts15 pieces
  • 3

    To prepare honey sauce, melt butter with flour and honey. Add cream and heat. Season with salt and pepper.

    Required ingredients:
    1. Butter50 g
    2. Wheat flour1 tablespoon
    3. Honey2 tablespoons
    4. Cream 30%30 ml
    5. Salt to taste
    6. Ground black pepper to taste
  • 4

    Place the carrots and onions in a salad bowl. Sprinkle with walnuts and herbs. Drizzle with honey sauce.

    Required ingredients:
    1. Carrot5 piece
    2. Red onion1 head
    3. Walnuts15 pieces
    4. Bouquet garni1 bunch
    5. Honey2 tablespoons
  • 5

    Chop the thyme, rosemary, and parsley.

    Required ingredients:
    1. Bouquet garni1 bunch

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