Honey Glazed Organic Carrots with Goat Cheese
Prep time: 5 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients:
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5-6 organic carrots, washed and cut in half lengthways
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1 tsp salt
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50g butter, sliced into 5 pieces
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2 garlic cloves, finely sliced
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3 rosemary sprigs
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2 tbsp honey
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½ lemon juice
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50g mix salad leaves
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100g goat’s cheese
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1 tbsp pine nuts, toasted
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Black pepper to your taste, freshly cracked
Method:
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Place the carrots into a large, deep-frying pan, cut side facing up and spread across a single layer.
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Add water until the carrots are ¾ of the way submerged and sprinkle over the salt.
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Bring to the boil and turn down to medium heat.
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Once the water has evaporated halfway, flip the carrots over.
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Add the butter, garlic and rosemary, cook until the water has nearly dissolved and the butter starts bubbling.
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Add the honey and shake the pan to mix.
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Cook for further 10 minutes on low heat until the carrots are caramelised and tender. Turn off the heat.
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Squeeze over the lemon juice and toss to combine.
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Serve the carrots warm on top of a bed of salad leaves, crumble over the goat’s cheese on top and scatter the pine nuts all over the carrots.
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Drizzle with the glaze from the pan, some black pepper and garnish with fresh rosemary. Enjoy.
