Serves
4
Ingredients
2 dl Nōrr Skyr
Handful of tarragon
Salt & pepper
400 g carrots
Grape seed oil
100 g whole buckwheat
Grape seed oil
Salt
Mix the skyr and tarragon leaves in a food processor, and pulse to a light green dressing. Season with salt and pepper
Scrub the carrots clean (don’t peel) roast them whole, in oil, on a pan, until golden and semi tender.
Put the buckwheat in a pot with water, set it to boil. As soon as it boils, drain it thru a strainer, and let it drip dry. Roast in oil on a pan until golden and crispy. Season with salt.
Serve the carrots with tarragon dressing and crispy buckwheat
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