Lemon-Thyme Biscuits With Honeyed Carrots Recipe

Name: Lemon-Thyme Biscuits With Honeyed Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg carrot; 25 g butter; 2 tablespoons honey; 2 slices lemons, made with a vegetable peeler; 1/2 lemon, juice of; 200 g flour; 1 teaspoon baking powder; 40 g sesame seeds; 2 teaspoons picked lemon thyme leaves; 50 g grated vegetarian parmesan cheese; 1 teaspoon salt; 1 pinch black pepper; 350 ml water

Servings: persons

1 kg carrot
25 g butter
2 tablespoons honey
2 slices lemons, made with a vegetable peeler
1/2 lemon, juice of
200 g flour
1 teaspoon baking powder
40 g sesame seeds
2 teaspoons picked lemon thyme leaves
50 g grated vegetarian parmesan cheese
1 teaspoon salt
1 pinch black pepper
350 ml water

1
Biscuits: Pre-heat oven to 180u00b0.
2
In a large bowl, mix all the ingredients together.
3
Roll out onto baking paper until 3mm thick.
4
Bake for 15 minutes or until golden.
5
Allow to cool and break into desired size.
6
Carrots: Tip the carrots into a wide shallow pan so they are no more than a double layer.
7
Add the butter, honey, lemon and about 300ml of water, and a pinch of salt.
8
Cover with a lid, turn the heat up high and boil everything until the carrots are tender.
9
Remove the lid and reduce until all the water has evaporated.
10
Serve immediately, with thyme biscuits and a twist of black pepper on top.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 kg carrot, 25 g butter, 2 tablespoons honey, 2 slices lemons, made with a vegetable peeler, and more.

Yes, Lemon-Thyme Biscuits With Honeyed Carrots falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Thyme Biscuits With Honeyed Carrots

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