Carrots with Thé des Lords and hazelnut crumble topping

By Anne Desplancke

Serves 1 Dish
  • easy
  • 20min
  • 28min
Carrots with Thé des Lords and hazelnut crumble topping


Crumble topping
  • 30g unsalted butter, chilled
  • 30g grated parmesan
  • 30g ground hazelnuts
  • 30g buckwheat flour
  • 1 tsp Lords Tea , blended
  • Pinch of salt
Carrots and vinaigrette
  • 8 carrots with their tops
  • 1 tbsp Lords Tea (loose leaf)
  • 1 tbsp orange juice
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp wine vinegar


1. Crumble topping

  • Heat the oven to 180°C.
  • Place all the ingredients in a large bowl and blend until the mixture resembles fine breadcrumbs.
  • Spread the mixture on a baking tray and bake for 20 minutes until golden.

2. Carrots

  • Cook the washed and peeled whole carrots for 10 minutes in salted boiling water (keep 2 carrot tops).
  • Drain, then cut in half lengthwise.
  • Heat 1 tbsp of olive oil in a frying pan over a medium heat, then add the carrots and loose tea and cook for five minutes, stirring from time to time.
  • Add the chopped carrot tops and continue to cook for around 3 minutes.
  • Remove from the heat and set aside.

3. Vinaigrette

  • In a bowl, mix together the rest of the olive oil with the vinegar, orange juice and maple syrup.
  • Set aside.

Assemble the dish

Arrange the carrots on a plate, sprinkle with the vinaigrette, then top with the crumble and carrot tops.

Serving suggestion

Replace the carrots with parsnips.
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