Warm purple carrots w/ anise, pomegranate molasses & goats cheese

28 Jan 2020
warm carrot salad with goats cheese

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.

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Anise is a brilliant partner for sweet earthy carrots. Add some feta and pomegranate molasses to the mix and you have a perfect balance of salt and sweet that will keep you coming back from more. You can, of course, use orange carrots in place of purple!

 

Ingredients

25g butter

4 purple carrots, peeled and coarsely gated or julienned

1 tsp anis seeds

Salt

1 tsp pomegranate molasses

50g goat’s cheese, crumbled

2 spring onions, finely chopped

 

Method

Melt the butter in a wide saucepan over a medium heat. Add the anis seeds and cook for 3-4 minutes until the butter turns slightly brown and smells slightly toasty. Immediately add the carrots and give everything a stir around. Add a good pinch of salt and gently cook for 4-5 minutes until the carrots have softened slightly. Add the pomegranate molasses and combine well.

 

Transfer to a serving dish and sprinkle with cheese and spring onions