Minoli De Silva lifts the lid on the perfect Christmas side: carrots and labne
So you've got the Christmas ham down pat, maybe even the Christmas turkey – but what about the perfect side?
9Honey's resident chef Minoli De Silva is lifting the lid on how to make a delicious Christmas side, carrot labne.
The labne, which is made with Greek yogurt, has a flavour profile that is tangy and sweet with a bit of spice. Conversely, the seasoned carrots are caramelised and help balance out the tangy flavour of the labne.
Watch the video above and scroll on for the recipes.
READ MORE: Chef reveals foolproof ingredient for juicy Christmas turkey
Minoli De Silva's carrots and labne is the side dish you didn't know you needed this Christmas. Nine
Carrot labne
Ingredients
Roasted carrots:
- 5 Carrots - cut longways into 4
- 1 tsp Paprika
- 1 tsp salt
- 1 tsp cumin powder
- 1 tbsp olive oil
- 1 tsp honey
Labne:
- 1 cup Greek yogurt
- Pinch of salt
READ MORE: Rocky road recipe that will 'blow your mind' this Christmas
The carrot labne is sure to be a hit at your Christmas feast. Nine
Method
1. Preheat oven to 180°C.
2. Coat the carrots with all the ingredients and roast on 180C until caramelized and fragrant.
3. To make the labne, mix the salt with the yoghurt, place in a sieve and let the excess moisture drip into a bowl. The longer you let it sit, the thicker the labne. Mix the cumin, lemon and honey into the labne.
4. Place a circle of labne on a flat bowl and top with roasted carrots.
5. Garnish with coriander, paprika, cumin powder, flakey salt and a wedge of lemon.
