Main Course
Glazed Heirloom Carrots with Dukkah
Gently spiced carrots, perfectly roasted and served with cool and creamy whipped cream cheese, this is the supper of autumnal dreams.
Ingredients
Ingredients:
- 8-10 baby carrots
- 2 tbsp honey
- 1 tbsp olive oil
- 2 tsp dukkah
Method:
- Preheat the oven to 160℃.
- Wash the baby/heirloom carrots. Toss the carrots in olive oil and honey.
- Line a baking sheet with parchment paper and spread out the carrots. Allow to roast for 30-40 minutes.
- When cooked serve sprinkled with dukkah and serve warm.
Whipped Cream Cheese
- Ingredients:
- 200 g cream cheese
- 1 tbsp sparkling water
- 1 ½ tbsp fresh herbs finely chopped
Method
Method:
- Whip the cream cheese with an electric beater. Finely dice all the herbs. Add in the herbs and beat well again. Use your spatula to scrape down the sides as you go.
- Add in the sparkling water. Beat again until combined.
- Transfer into a serving dish, cover and chill for 30 minutes before serving.
Serving
- - Spritz the griddle pan with spray oil. Griddle the rolled out flatbreads and cook for a few minutes on each side. Keep warm in layers of parchment paper.
- - To serve, brush each piadina with a little olive oil, rub with garlic, spread on the whipped cream cheese, sit the carrots on top and garnish with a little thyme or a fresh herb.
- - Enjoy your delicious food and hopefully some great company.
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