Slow-Cooked Carrots

Lemon Verbena Yogurt

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

PLANTLAB

PLANTLAB

By Matthew Kenney

Published 2017

  • About

Ingredients

Lemon Verbena Yogurt

  • 1 cup cashews, soaked
  • ¾ cups filtered water
  • Zest of ½ lemon
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon fresh lemon verbena leaves
  • ½ tablespoon salt

    Method

    Lemon Verbena Yogurt

    Blend all ingredients in a high-speed blender until completely smooth and the consistency of yogurt.

    Roasted Carrots

    Preheat the oven to 225°F. Set aside 2 carrots and slice them into ¼-inch rings. Reserve the sliced carrots in the refrigerator until ready to assemble the dish. Toss the remaining carrots in the olive oil, salt, and chili flakes. Roast the carrots on top of the lemon thyme for 2 hours or until tender. Toss with sumac.

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