Description
A bouquet of colorful carrots on a plate.
Ingredients
- 1 bunch Rainbow Carrots
- 1 Tablespoon Butter
- Roasted Almond Slices, For Garnish
- FOR THE SAUCE:
- ½ Lemon, Juiced
- ¼ cups Heavy Cream
- ¼ cups Cream Cheese
- Fresh Cilantro Leaves, Chopped
Preparation
Preheat oven to 220°C (425°F).
Put the carrots on a tray and distribute butter over them. Roast for around 40 minutes, until soft.
For the cilantro lemon cream sauce, mix lemon juice, heavy cream (or yogurt), cream cheese, and chopped cilantro leaves. Drizzle sauce on carrots and garnish with roasted almond slices. Voilà !
