Honey Roasted Carrots with Vodouvan Yogurt

Recipe courtesy of Estate Culinary Team


800 grams baby carrots
170 grams lemon juice
Zest of 6 lemons
10 grams salt
10 grams curry
80 grams olive oil
40 grams honey
50 grams butter

340 grams (1 cup) plain yogurt
10 grams Garam Masala
10 grams salt
18 grams Everything spice
7 grams garlic powder
Zest of 2 lemons
Juice of 2 lemons
Salt and pepper to taste

Optional Garnish:
¼ cup equal parts picked: parsley, chervil, tarragon, sliced chive


Place all carrot ingredients, except honey and butter, in a vacuum seal bag and remove air. Place in an immersion circulator at 190 degrees Fahrenheit until soft but not over cooked. Alternatively, place in a Ziploc bag, remove as much air as possible, and simmer in a pot until cooked. Once cooked, carefully take the bag out of water and cool in an ice bath.

Separately, take all the yogurt ingredients, and whisk together in a bowl until thoroughly combined. Season with salt and pepper to taste.

Remove carrots from their bag, making sure to reserve liquid. Pat carrots dry with a paper towel and place in a very hot pan with a small amount of oil. Once carrots are charred turn off heat, add honey, butter, and 1 Tablespoon of carrot cooking liquid. Season to taste.

Spread a generous layer of yogurt on the bottom of the plate and place carrots atop. Garnish with fines herbs and enjoy.

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Wine Pairing: Dollarhide Estate Vineyard Sauvignon Blanc

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