Lemon-Thyme Biscuits With Honeyed Carrots

• 1 kg carrot
• 25 g butter
• 2 tablespoons honey
• 2 slices lemons, made with a vegetable peeler
• 1/2 lemon, juice of
• 200 g flour
• 1 teaspoon baking powder
• 40 g sesame seeds
• 2 teaspoons picked lemon thyme leaves
• 50 g grated vegetarian parmesan cheese
• 1 teaspoon salt
• 1 pinch black pepper
• 350 ml water

1. Biscuits: Pre-heat oven to 180u0b0.
2. In a large bowl, mix all the ingredients together.
3. Roll out onto baking paper until 3mm thick.
4. Bake for 15 minutes or until golden.
5. Allow to cool and break into desired size.
6. Carrots: Tip the carrots into a wide shallow pan so they are no more than a double layer.
7. Add the butter, honey, lemon and about 300ml of water, and a pinch of salt.
8. Cover with a lid, turn the heat up high and boil everything until the carrots are tender.
9. Remove the lid and reduce until all the water has evaporated.
10. Serve immediately, with thyme biscuits and a twist of black pepper on top.

carrot, butter, honey, lemons, lemon, flour, baking powder, sesame seeds, thyme, parmesan cheese, salt, black pepper, water

Taken from www.food.com/recipe/lemon-thyme-biscuits-with-honeyed-carrots-515441 (may not work)