Smørrebrød with Roasted Carrots and Dill Cream
Carrots with Roasted Carrots and Dill Cream © kvalifood.com
Carrots roasted in the oven with honey and cumin become sweet and concentrated. A fresh dill cream made from crème fraîche provides balance. A simple vegetarian smørrebrød with good flavour.
Ingredients
Yields 4 servings
Roasted carrots
- 400 g carrots
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp cumin
- salt
- pepper
Dill cream
- 1 dl crème fraîche 18%
- 2 tbsp freshly chopped dill
- 1 tsp lemon juice
- salt
To serve
- 4 slices rye bread
- butter, for the bread
Directions
Roasted carrots
Peel the carrots and cut them into diagonal slices or batons. Toss with oil, honey, cumin, salt and pepper. Spread on a baking tray and roast at 400°F (200°C) for 25–30 minutes until tender and lightly caramelised. Leave to cool to room temperature.
Dill cream
Stir together the crème fraîche, chopped dill and lemon juice. Season with salt.
To serve
Spread the bread with butter and distribute the dill cream. Lay the roasted carrots on top and scatter with a little extra fresh dill.