for 4 person

Sriracha mayonnaise

1	fresh egg yolk
1 tsp	mustard
1 tsp	lime juice
1 dl	sunflower oil
1 tsp	Sriracha sauce
	salt and pepper to taste

Carrots

1 kg	carrot , cut diagonally into approx. 1 cm slices
1	garlic clove, squeezed
1 tbsp	olive oil
¼ tsp	salt
a little	pepper

Bake

1 tbsp	soy sauce
1 tsp	toasted sesame oil
½ tbsp	liquid honey
1 tbsp	toasted sesame seeds
4 sprig	coriander, leaves torn off

How it's done

Sriracha mayonnaise

Thoroughly whisk the egg yolk, mustard and lime juice in a bowl. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Add the Sriracha sauce, mix, season.

Carrots

Spread the carrots and garlic onto a baking tray lined with baking paper. Drizzle with oil, mix, season.

Bake

Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove. Combine the soy sauce, oil and honey, drizzle over the carrots, mix. Sprinkle with the sesame seeds and coriander, serve with the mayonnaise.

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