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.

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2 bu carrots
1 cup cooked buckwheat
1 chamomile tea bag
1 Tblspn honey
1/2 cup olive oil


  1. Heat oven to 425F using convection if possible
  2. Clean the carrots and cut into large pieces or even leave whole
  3. Toss with a glug of olive oil and big pinch of salt and roast until tender and deeply caramelized
  4. Meanwhile heat the olive oil until shimmering
  5. Remove from the heat and empty the contents of the chamomile tea bag into the oil, briefly frying
  6. Add the honey to the oil and set aside
  7. When the carrots are done, heat a medium sized frying pan over high heat
  8. Add a large glug of neutral oil until smoking
  9. Add the cooked (and drained) buckwheat and fry until crispy
  10. Season the buckwheat with a pinch of salt
  11. 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