Buttery Smashed Carrots with Lemon Cashew Cream
This recipe comes courtesy of Karyn’s aunt, who raves about the sauce.
For the carrots:
1.5 lb carrots, rinsed/scrubbed/cut into 1 1/2-2 inch pieces
3 whole scallions, cut into 2 inch pieces
2 tbsp butter
1/3 tbsp sugar
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1/2 tbsp olive oil
For the lemon cashew cream:
1/2 cup boiling water
1 cup cashews
1/2 tsp lemon zest
1 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1 garlic clove
Preheat the oven to 420. Line a sheet pan with parchment paper and set aside.
Fill a large pot with salted water and bring to a boil. Add the carrots to the boiling water and cook for about 10-12 minutes, until just fork tender. Drain and allow to cool for a few minutes.
Add the butter to the sheet pan, place into the oven to melt for a minute, remove then add the carrots to the sheet pan. Toss to coat, then use the bottoms of a flat bottom cup to gently smash them. Add the sugar, salt, paprika and pepper. Toss again. Add the scallions, drizzle with the oil and place in the oven for about 30-33 minutes, tossing every 10 minutes.
While the carrots roast, make the cashew cream. Add the water, cashews, lemon zest, lemon juice, red wine vinegar, sugar, salt, pepper and garlic to a high speed blender, blend until smooth.
Add the cashew cream to a plate, then top with the carrots. Add the parsley, lemon zest, pistachios and honey.