Glazed Carrots & Macha
If you've been to one of our dinners, you've had this. Glazed carrots over a thick bed of labneh, finished with Honey Pecan salsa macha — it's the dish that looks like you tried harder than you did. Pretty enough to photograph, easy enough for a Tuesday.
Ingredients:
6 oz thick labneh or cream cheese
1/2-1 oz Honey Pecan salsa macha
1 pound long carrots, peeled and sliced into long uniform pieces
1/3 cup cold water
2 tbsp butter
1 tbsp agave nectar
1 tbsp sherry vinegar
1/2 tbsp fresh parsley, finely chopped
1/2 tbsp fresh thyme, finely chopped
Sea salt
*our favorite labneh is from Bezi
Instructions
1. Combine carrots, butter, and cold water in a sauté pan. Bring to a boil.
2. Reduce heat to medium-low, cover, and simmer until fork-tender, 10-15 minutes. Add a splash of water if the pan dries out.
3. Uncover, add agave, vinegar, parsley, and thyme. Increase heat to medium-high and cook 2 minutes until the liquid reduces to a glossy glaze. Let cool completely.
4. Spread labneh across a flat dish.
5. Lay carrots over the labneh.
6. Drizzle any remaining glaze over the carrots, then finish with Honey Pecan salsa macha.
