113 Caramelised carrots and pine nuts This dish can be eaten hot or at room temperature, and the golden toasted pine nuts marry perfectly with the sweet caramelised carrots. A wonderful vegetarian dish or accompaniment for roast meats. Oven setting: CircoTherm® METHOD Preheat oven on CircoTherm® to 160°C. Spread the Serves: 4–6 pine nuts evenly on the multipurpose pan. Toast the Preparation time: 10 minutes pine nuts for 8–10minutes or until golden brown . Cooking time: 30 minutes Remove from pan and set aside to cool. Level of difficulty: Easy Top the carrots leaving 1–2cm of the stem, peel and place in a large bowl. Remove the leaves from INGREDIENTS the thyme and add to carrots. Add the maple syrup, 50g pine nuts sumac, salt and pepper. Toss to combine. 2 bunches baby carrots Line multipurpose pan with baking paper and increase 50ml maple syrup oven temperature to 180°C. Place the carrots on the ¼ bunch thyme prepared pan and roast for 25–30 minutes. 1 tsp sumac While the carrots are roasting, mix together the lemon Zest of 1 lemon zest, juice, sour cream, salt and pepper in a small bowl. Juice of ½ lemon When the carrots are cooked, place on a serving plate, 50ml sour cream drizzle the sour cream over the top and sprinkle with ¼ bunch continental parsley, leaves removed the chopped parsley. and finely chopped Salt and pepper Finally top with the toasted pine nuts and serve. THE NEFF AUSTRALIA COOKBOOK MAINS