Roasted Carrots with Savory Dip

Ingredients

• 2 egg yolks
• 1 tsp medium-hot mustard
• 250 ml sunflower oil
• ground ginger
• ground coriander
• dark soy sauce
• Pepper (freshly ground)
• Lemon juice
• 500 g violet carrots
• olive oil (for brushing)
• 4 sprigs thyme

Instructions

1. 1.

   Whisk the egg yolks with the mustard for the dip. Add the oil in a thin stream, first drop by drop and then steadily, until a creamy mixture forms. Season with ginger, coriander, soy sauce, pepper, and a splash of lemon juice; chill until serving.

2. 2.

   Peel the carrots, leaving about 1 cm of green on each. Cut them lengthwise into quarters or eighths. Brush with oil, season with salt and pepper, and sauté in a hot pan over medium heat until browned all around and tender. Add the thyme sprigs during cooking.

3. 3.

   Arrange the carrots on a plate and serve with the dip.