Smørrebrød with Roasted Carrots and Dill Cream
Prep 15 min Total 45 min
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.
See Also
Smørrebrød with Lamb, Mint and Pomegranate
Smørrebrød with Avocado, Soft-Boiled Egg and Dukkah
Smørrebrød with beetroot tartare, horseradish cream and rye crumble
Smørrebrød with White Mould Cheese and Pickled Fruit
Smørrebrød with Blue Cheese, Honey, Walnuts and Pear
