Carrot & Taragon

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