\nEasy<\/p>\n
\n4 people<\/p>\n
\n15 minutes<\/p>\n
\n30 minutes<\/p>\n
\n45 minutes<\/p>\n
A delightful vegan dish: tender carrots baked in a creamy rice sauce, flavored with thyme, nutmeg, maple syrup, and topped with a crunchy sprinkle of pistachios. This recipe offers a wonderful way to enhance a simple vegetable.<\/p>\n
\nFor 4 people<\/p>\n
– Carrots: 10
\n– Rice cream: 20 cl
\n– Thyme: 3 sprigs
\n– Salt: 4 pinches
\n– Pepper: 2 pinches
\n– Grated nutmeg: 2 pinches
\n– Crushed pistachios: 2 tablespoons
\n– Maple syrup: 1 tablespoon<\/p>\n
1. **Prepare the pistachios**
\n Peel the carrots and either steam or boil them until they are tender but still slightly firm, about 8 minutes.<\/p>\n
2. **Prepare the seasoning**
\n In a mixing bowl, combine the rice cream with salt, pepper, a pinch of nutmeg, and dried thyme.<\/p>\n
3. **Assemble the dish**
\n Preheat the oven to 350\u00b0F. Slice the pre-cooked carrots lengthwise and arrange them in a baking dish. Pour the rice cream mixture over the carrots. Add a few fresh thyme sprigs and drizzle with maple syrup.<\/p>\n
4. **Baking**
\n Bake in the oven for 20 minutes at 350\u00b0F, then turn on the broil setting for 5 minutes to lightly brown the top.<\/p>\n
\nAfter removing from the oven, generously sprinkle the baked carrots with crushed pistachios. Serve hot and enjoy the blend of sweet and savory flavors.<\/p>\n\n\n