Serves : 4
Preparation time: 10 minutes
Cooking time : 10 minutes
Ingredients
- 12 to 16 Nantaise carrots, peeled and cut into 2 or 4 pieces
- 60 ml (4 tablespoons) olive oil
- 30 ml (2 tbsp.) strong mustard
- 30 ml (2 tbsp.) plain yogurt
- 15 ml (1 tbsp.) mustard seeds
- 30 ml (2 tbsp.) maple syrup
- 1 large gherkin, julienned
- qs fleur de sel
- Qs Toasted bread croutons
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a bowl, coat carrots with some of the olive oil and season with salt and pepper.
- Place the carrots on an ovenproof tray lined with a silicone mat and bake for 10 minutes. Leave to cool.
- Meanwhile, in a bowl, mix mustard, remaining olive oil, yogurt, mustard seeds, maple syrup and pickle.
- Pour the sauce over the carrots, add fleur de sel and serve with bread croutons.
