Whole Roasted Carrots with Salty Cheese Dip

When carrots are roasted in the oven with their skin still on, they develop this beautiful brown slightly chewy exterior. This recipe uses not only the carrot with skin but also the carrot tops, which are used to make a mockup pesto using almonds. It is a colorful piece of art that tastes amazing.

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Whole roasted carrots with salty cheese dip

Plating the whole
servings

Serves:

6 people

breadboard

Time to Prepare:

1 hour

hour glass

Time to cook or cure:

30 min

Skill

Serves:

Roasting

servings

Serves:

6 people

breadboard

Time to Prepare:

1 hour

hour glass

Time to cook or cure:

30 min

Skill

Skills:

Roasting  

Cooking gear
Watch it step by step
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Ingredients

The carrots

  • 500 g whole carrots
  • olive oil
  • salt
  • pepper
  • 1tsp cinnamon
  • 1tsp smoked paprika powder
  • 1tsp dried garlic powder

The dip

  • 200 gr fresh sheep’s cheese
  • salt
  • pepper
  • juice of 1 lemon
  • 60 ml double cream

The pesto

  • carrot tops of 4 carrots
  • 50 g boiled almonds
  • salt
  • pepper
  • olive oil
  • water to make it more liquid if necessary

The drizzle

  • Olive oil
  • 2 cloves of garlic, finely chopped
  • 1 tsp smoked paprika powder
  • 1 tbsp honey
  • 50 ml water
  • salt

Useful guidelines

Spacing the carrots

During roasting

Adding honey, yes or no?!

The best carrots for this dish are  very sweet. The honey is best added to help the caramelisation during the roasting. But it is not necessary in case your carrots are already very sweet.

Blanching carrot tops

Blanching is a technique that preserves the vibrant green colour whilst cooking the ingredients untill it is just cooked. Make sure to properly cool the tops when taking them out of the water, otherwise they will keep cooking and you will get a less lively green result.

 

Directions

Simply follow these steps to make these delicious roasted carrots:

This dish has 4 elements.

Preheat the oven on 390F/200C 

Element #1: Roasted Carrots

  1. Wash your carrots until they are clean, use a brush if necessary.
  2.  Then seperate the tops fromt he carrots and save the tops of about 4 carrtos. Make sure the tops are looking fresh and select the most tender looking ones.
  3. Now place the carrots in a baking tray and drizzle with olive oil, then season them with the dried spices and salt and pepper. Massage the whole so that the carrots are evenly covered. If your carrots are not very sweet you can now also add a drizzle of honey.
  4. Place the tray in the oven and roast for 30 minutes. Check in on them after 15 min and swirl them around.

Element #2: Salty sheep’s cheese dip

  1. Put 200g of fresh sheeps cheese or fete into a bowl and mix in the juice of 1 lemon, 60 ml of double cream and season with salt and pepper.
  2. Puree the whole with a wand mixer untill it is combined paste. It should not be completely smooth. Set aside.

Element #3: Carrot top pesto

  1. Select the tender carrot tops of 4 carrtos and cut of the stringy stems. Now blanch them in boiling salted water for 3 minuted and cool them immediately after in an ice bath.
  2. Drain the carrot tops and cut them up roughly in order to blend them together with 100g of boiled peeled almonds, salt and olive oil until the pesto is smooth, vibrant green and of pancake batter consistency.
  3. Check on your carrots and take them out when they are dark golden and the ends are almost starting to burn.

Element #4: Smoked paprika and garlic drizzle

  1. For the final element, in some olive oil, fry off 2 finely chopped cloves of garlic. Then introduce a tsp of smoked paprika and deglaze with a drizzle of white wine. Leave to simmer untill wine is no longer alcoholic. Add honey and salt to taste.
  2. The final step is to assemble the 4 elements in an artistic way. We love to make bed of dip, lay teh carrots on top as if they came falling out of the heavens and then drizzle them with the pesto and the oil. You can finish it of with a few slices of orange and some tender carrot tops.

Enjoy!

Storage

These element all keep well in the fridge for another 4 days. Reheat the carrots before serving and take out the pesto at least a few hours before in order to make it liquid again.

PRO TIP:

It is very easy to boil your own almonds for 5 minuted and take the skin of by rubbing them with a dry rag.

The Farming Chefs, adding salt to carrots
The Farming Chefs, adding smoked pepper to carrots
The Farming Chefs, adding dried garlic, to carrots
The Farming Chefs, adding dried chilli to carrots
Fresh sheep's cheese The Farming Chefs
The Farming Chefs, Season with salt
add lemon juice
Add double cream
Puree the dip, The Farming
Add olive oil and boiled almonds to the carrot tops, The Farming Chefs
Mix the Carrot Tops, The Farming Chefs
Puree until smooth, The Farming Chefs
Chop garlic, The Farming Chefs
Sautee garlic and add smoked pepper then deglaze with white wine and honey
Slice some wedges of oranges
Plating the whole
Plating the whole

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