Coffee braised carrots with rye, dill and maple crème fraiche
10 minutes
Preparation time
1 hour 30 minutes
Cooking time
4 serves



2–3 slices dark rye bread, torn into small random sized pieces

2 tbsp extra virgin olive oil

Sea salt, to taste

Braised carrots

500 g baby or young carrots, scrubbed and trimmed

½ cup coffee beans, dark roast

Neutral oil

Sea salt, to taste

Crème fraiche

1 cup crème fraiche

1 tbsp maple syrup

Sea salt, to taste

To serve

Small bunch fresh dill, leaves picked



  1. Preheat the oven on Fan Plus at 160°C.
  2. In a small bowl, add the rye pieces, the extra virgin olive oil and a pinch of salt and toss to combine. Transfer to a baking tray.
  3. Place into the oven on shelf position 2 and cook for 15 minutes, or until crisp. Allow to cool.

Braised carrots

  1. Preheat the oven on Conventional at 180°C.
  2. In a large bowl, add the carrots and coffee beans. Drizzle with oil, season with a large pinch of salt and toss to combine. Transfer into a gourmet oven dish with a lid.
  3. Place the carrots into the oven on shelf position 2 and cook for 1 hour 15 minutes.

Crème fraiche

  1. Mix the crème fraiche and maple syrup together and season with a little salt.

To serve

  1. Spread some crème fraiche onto a large serving platter, arrange the carrots on top, sprinkle over the rye pieces and garnish with fresh dill. Serve hot or at room temperature.

Hints and tips

  • A neutral oil such as sunflower or grapeseed oil works well in this recipe.
  • Use new sweet carrots for this dish.


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