Every now and then, we spent a few days in a small village to visit our grandparents. With over 90 years on the clock, they still grow a lot of food themselves and taught us a lot about gardening. Besides a few chicken, they also have a few rabbits, which they feed with all their veggie greens and tasty hay from their meadows. So after the gras has grown to a certain size, grandpa will cut it off and leave it to dry in the sun. The smell of fresh hay is so synonymous for summer and made me think about this recipe.
I wanted to preserve this aroma in a simple dish without any complicated cooking. In order to increase the taste, I first had to roast it to be strong enough. I wanted to extract the hay aroma into different textures and went with a hay cooked carrot and a creamy hay sauce. Both based on toasted hay yet one to support the sweet taste of the carrots without altering it and the other to gently coat the tongue with thick cream.
This light summer dish is a beautiful way to start a meal or to combine it with other ingredients. I really liked the intense taste of the carrots which were kind of dehydrated, while being cooked on the hay. The coating of hazelnut oil and greens of carrots gave it a stronger taste, which was a beautiful match with the creamy hay sauce. Some acidity of an apple broke up the flavors and made this dish nicely balanced.
Are you searching for more light and healthy summer recipes? You will also love my Courgettes with Curry or my fruity Cucumber Salad!