Roasted Carrots with Vanilla & Makrut Lime
Roasted carrots, lifted with vanilla and combava, for a bright side dish.
The carrots keep their bite, the vanilla brings roundness and the combava wakes up the whole dish.
Ingredients
Savory base
- 800 g carrots, rather small or medium
- 2 tbsp olive oil
- 20 g butter
- 0.5 vanilla bean
- 2 pinches combava powder
- 3 pinches combava scented salt
Preparation
- Prepare the carrots (8 min)
Peel then cut the carrots in half or in quarters depending on their size to keep an even cook. - Roast gently (25 min)
Saute the carrots in oil and butter. Add the vanilla partway through cooking to scent them without sweetening the profile. - Season at the end (2 min)
Off the heat, add a touch of combava powder and the scented salt. Taste, then serve right away.
Why this recipe works
The carrot, sweet but vegetal, absorbs a vanilla note well if it is kept to a very fine dosage.
Mistakes to avoid
Do not add too much vanilla or too much combava. The dish should stay vegetal and savory, never sweet.
Storage and serving
These carrots can hold for a few hours then be warmed gently. Do the combava finish at the very end.
Tips
- Savory vanilla: Always stay below the dessert threshold, the vanilla should support, never dominate.
- Combava: A pinch is enough. The goal is to bring lift, not to saturate the recipe.
Recommended Vanille Désiré products
The combava helps keep the recipe bright and very clear on the palate.
FAQ
- Which vegetables work for testing savory vanilla?
- Carrot, squash, parsnip and sweet potato are good starting points.
- Why pair vanilla and combava?
- The combava lifts the read and keeps the vanilla from seeming too round or too dessert like.