RECIPES
Coffee braised carrots with rye, dill and maple crème fraiche
By Miele
10 minutes
Preparation time
1 hour 30 minutes
Cooking time
4 serves
INGREDIENTS
Rye
2–3 slices dark rye bread, torn into small random sized pieces
2 tbsp extra virgin olive oil
Sea salt, to taste
Braised carrots
500 g baby or young carrots, scrubbed and trimmed
½ cup coffee beans, dark roast
Neutral oil
Sea salt, to taste
Crème fraiche
1 cup crème fraiche
1 tbsp maple syrup
Sea salt, to taste
To serve
Small bunch fresh dill, leaves picked
METHOD
Rye
- Preheat the oven on Fan Plus at 160°C.
- In a small bowl, add the rye pieces, the extra virgin olive oil and a pinch of salt and toss to combine. Transfer to a baking tray.
- Place into the oven on shelf position 2 and cook for 15 minutes, or until crisp. Allow to cool.
Braised carrots
- Preheat the oven on Conventional at 180°C.
- In a large bowl, add the carrots and coffee beans. Drizzle with oil, season with a large pinch of salt and toss to combine. Transfer into a gourmet oven dish with a lid.
- Place the carrots into the oven on shelf position 2 and cook for 1 hour 15 minutes.
Crème fraiche
- Mix the crème fraiche and maple syrup together and season with a little salt.
To serve
- Spread some crème fraiche onto a large serving platter, arrange the carrots on top, sprinkle over the rye pieces and garnish with fresh dill. Serve hot or at room temperature.
Hints and tips
- A neutral oil such as sunflower or grapeseed oil works well in this recipe.
- Use new sweet carrots for this dish.
APPLIANCE / FUNCTION
Miele
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