Carrots with Crispy Buckwheat and Chamomile Oil
For our dinner we added braised fennel to this salad for depth of flavor and texture but that's just extra.
Ingredients
2 bu carrots
1 cup cooked buckwheat
1 chamomile tea bag
1 Tblspn honey
1/2 cup olive oil
Method
- Heat oven to 425F using convection if possible
- Clean the carrots and cut into large pieces or even leave whole
- Toss with a glug of olive oil and big pinch of salt and roast until tender and deeply caramelized
- Meanwhile heat the olive oil until shimmering
- Remove from the heat and empty the contents of the chamomile tea bag into the oil, briefly frying
- Add the honey to the oil and set aside
- When the carrots are done, heat a medium sized frying pan over high heat
- Add a large glug of neutral oil until smoking
- Add the cooked (and drained) buckwheat and fry until crispy
- Season the buckwheat with a pinch of salt
- Lay the carrots on a serving platter, add the braised fennel if using, spoon the chamomile oil over the carrots, and sprinkle the crisped buckwheat over the whole thing and serve
