Carrots with Thé des Lords and hazelnut crumble topping

Serves 1 Dish

easy
20min
28min

Transform the everyday side dish with this surprisingly sophisticated creation, originally crafted by Chef Anne Desplancke. Topped with a savory, crunchy hazelnut crumble, this recipe achieves a wonderful balance of sweet, earthy, and citrus notes that will intrigue your guests. This is an elegant and memorable take on a vegetable side!

Ingredients

Crumble topping

1 oz (30 g) of unsalted butter, chilled
1 oz (30 g) of grated parmesan
1 oz (30 g) of ground hazelnuts
1 oz (30 g) of buckwheat flour
1 tsp of Tea Of Lords - Earl Grey , blended
Pinch of salt
8 carrots with their tops
1 tbsp of Tea Of Lords - Earl Grey (loose leaf)
1 tbsp of orange juice
2 tbsp of olive oil
1 tbsp of maple syrup
1 tsp of wine vinegar

Preparation

1. Crumble topping

Heat the oven to 356°F (180 °C).
Place all the ingredients in a large bowl and blend until the mixture resembles fine breadcrumbs.
Spread the mixture on a baking tray and bake for 20 minutes until golden.

2. Carrots

Cook the washed and peeled whole carrots for 10 minutes in salted boiling water (keep 2 carrot tops).
Drain, then cut in half lengthwise.
Heat 1 tbsp of olive oil in a frying pan over a medium heat, then add the carrots and loose tea and cook for 5 minutes, stirring from time to time.
Add the chopped carrot tops and continue to cook for around 3 minutes.
Remove from the heat and set aside.

3. Vinaigrette

In a bowl, mix together the rest of the olive oil with the vinegar, orange juice and maple syrup.
Set aside.

Assemble the dish

Arrange the carrots on a plate, sprinkle with the vinaigrette, then top with the crumble and carrot tops.

Serving suggestion

Replace the carrots with parsnips.