Jul 012010
 

Serves 4

Ingredients

3 large carrots
¼ cup honey, stirred with ¼ cup warm water until dissolved
Good quality goat’s curd (mixed with equal parts natural yoghurt, optional)
1 tablespoon butter
In season soft herbs (e.g. chervil, watercress, tarragon)
Salt and pepper to taste

Method

Wash and peel the carrots, then slice finely on mandolin. Season lightly with salt and a little bit of the honey mixture.

Roll the carrot ribbons tightly around each other into large spiral until it is around 12cm in diameter (i.e. it looks like a rose).

Pick and wash the soft herbs.

Place the butter in pan and allow to brown but not burn. Stop the butter cooking at this point by adding a few tablespoons of the honey mixture.

Add the carrot roses to the pan, and reduce heat, turn every few minutes until the roses are cooked through but not soft. Remove from pan and season lightly.

Meanwhile, mix the goats curd with yoghurt (if using).

Place two big spoons of the curd on the bottom of a warmed plate, place carrot on top, and surround with herbs.

Author

Kobi Ruzicka
Little Drop of Poison
Eltham

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