- 1 bunch of carrots
- Sea salt and freshly ground pepper
- 2 lemons
- A handful of fresh thyme, rosemary and/or bay leaves
- 150ml natural yogurt
- 4 tbsp milk or water
- 2 garlic cloves
- A good gloss of oil
1. Trim the leafy tops off your carrots. Give everything a good wash. Drain well.
2. Arrange the carrots in a large, lidded pan – in a single layer, if you can. Dust with a little salt and pepper. Strip the zest from one of your lemons. Add it and the juice from the lemon. Tuck some fresh thyme, rosemary and/or bay into the pan. Pour in enough water to come half way up the carrots –150ml or so.
3. Bring to the boil. Pop a lid on. Cook for 5-10 mins or till all the liquid absorbs and the carrots are just tender.
4. Grab a large handful of the carrot top. Peel your garlic. Add it and the zest of your remaining lemon. Finely chop everything together with a pinch of salt.
5. Whisk the yogurt with the milk or water. Add a little more of either, till the yogurt is a nice drizzling consistency. Season to taste.
6. Uncover the carrots once done. Add the juice from the remaining lemon. Let it reduce down to a sticky glaze.
7. Arrange the carrots on a platter or plate. Give your pan a wash or set a fresh on over high heat. Add a good gloss of oil. Add the chopped carrot top mix into the pan. Sizzle till crisp and a rich, seaweedy green.
8. Drizzle the yogurt over the carrots. Finish with a generous scattering of crispy, garlicky, lemon carrot tops.