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.
1
Peel the carrot, slice it into rounds, and bake in the oven with butter, onion rings, and garlic.
- Carrot: 5 piece
- Butter: 50 g
- Red onion: 1 head
- Garlic: 1 clove
2
Chop the walnuts.
- Walnuts: 15 pieces
3
To prepare honey sauce, melt butter with flour and honey. Add cream and heat. Season with salt and pepper.
- Butter: 50 g
- Wheat flour: 1 tablespoon
- Honey: 2 tablespoons
- Cream 30% fat: 30 ml
- Salt: to taste
- Ground black pepper: to taste
4
Place the carrots and onions in a salad bowl. Sprinkle with walnuts and herbs. Drizzle with honey sauce.
- Carrot: 5 piece
- Red onion: 1 head
- Walnuts: 15 pieces
- Bouquet garni: 1 bunch
- Honey: 2 tablespoons
5
Chop the thyme, rosemary, and parsley.
- Bouquet garni: 1 bunch
