Recipe by Harrison Runyon, Head Chef at Royal Poinciana Golf Club, Naples, Florida, USA.
Image by Stephanie Starr.
Yield - 8 Portions
Place Carrots, Garlic, Olive Oil, and Thyme in roasting pan.
Make sure carrots are full submerged in olive oil.
Cover pan in aluminum foil.
Roast carrots at 350 degrees, fan on, for 20 mins or until tender all the way through.
Use a knife to make sure it penetrates easily.
Add in a small mixing bowl yogurt, cilantro, lime juice and zest, salt, and whisk.
Garnish Carrots with sliced green onion and toasted peanuts. Use a squirt bottle for your cilantro yogurt and dot around. Squeeze the lime on top and sprinkle espellete on top.
Gruner Veltliner (Austria)
View of the 18th hole at the Cyress Course at Royal Poinciana Golf Club.
Painting by renowned golf artist, Graeme Baxter.