Glazed Thyme and Honey Carrots with Lime Yogurt
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon coriander seeds, roasted and lightly pounded
- 0.5 teaspoon ½ fennel seeds, toasted and lightly pounded
- 600 g carrot (s), peeled and cut into sticks the same size
- 30 g honey (thyme honey), liquid
- 2 tablespoon olive oil
- 1 tablespoon lime juice
- 1 sprig (s) thyme, plucked
- 1 pinch (s) sea salt
- 1 pinch (s) pepper from the mill
- 50 g yourt, Greek
- 1 tablespoon lime juice
- 1 lime (s), unsprayed, remove the zest it
- 0.5 clove ½ (s) garlic, pressed
Print Recipe
Pin Recipe Instructions
- Coarsely grind the coriander and fennel seeds and roast them in a pan for 2 - 3 minutes without fat. The seeds must not burn, only the essential oils should dissolve.
- Now process all the spices together with the honey, the olive oil and the lime juice to a marinade. Put the cut carrots in the marinade and stir everything well so that the carrots are completely moistened with the marinade.
- Heat the Airfryer to 200 ° C and simmer the carrots in the baking insert and the Quick Clean Basket for 20-25 minutes.
- In the meantime, mix the yoghurt with the remaining ingredients and season with a little sea salt.
- Tip:
- If you want to add another vegetable, you can use beetroot or carrots of a different color here.
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