Description
This elegant dish features tender roasted heritage baby carrots paired with a sweet and crunchy hazelnut granola, complemented by a rich carrot purée and nutty brown butter. Enhanced with thyme and a touch of honey, it offers a delightful balance of textures and flavors, making it a sophisticated side or light vegetarian main course.
Ingredients
Scale
Carrots and Roasting
- 400g baby carrots, scrubbed and trimmed
- 2 tbsp olive oil
- 2 thyme sprigs
- Salt and pepper, to season
- 4 large carrots, sliced into thin rounds
- 50ml water (for purée cooking)
- 25ml water (for blending purée)
Granola
- 40g honey
- 50g oats
- 25g sunflower seeds
- 25g hazelnuts
- 100g butter, divided
- Salt, to season
Finishing
- 80g mimolette or red leicester cheese, finely grated
Instructions
- Prepare the granola: Preheat the oven to 160°C (140°C fan)/gas mark 3. Melt 80g of butter with the honey in the microwave for 40 seconds. Spread oats, sunflower seeds, and hazelnuts on a baking tray and toast in the oven for 5 minutes. Remove and mix with the melted butter and honey mixture, return to the oven for 8 minutes. Stir well and bake for another 8 minutes until golden and toasted. Season with salt and allow to cool. The granola can be stored in an airtight container for up to two days.
- Roast the baby carrots: Increase oven temperature to 200°C (180°C fan)/gas mark 6. Place baby carrots in foil with olive oil, thyme sprigs, and seasoning. Wrap into a foil envelope and bake for 20 minutes or until tender.
- Make the carrot purée: Heat 80g butter in a pan and gently fry the sliced large carrots with 50ml water. Cook over low heat for about 15 minutes until the carrots caramelize, turn a deep color, and are very tender. Allow to cool slightly.
- Blend the purée: Transfer the cooked carrots and cooking liquid to a blender. Add 25ml water and blend until smooth. Season to taste.
- Prepare the brown butter: Melt the remaining 20g butter in a small pan over medium heat and cook until it turns golden brown and emits a nutty aroma. Remove from heat to keep warm.
- Assemble and serve: Spoon the carrot purée evenly onto plates. Cut the roasted baby carrots into 2-3 pieces each and arrange on top of the purée. Drizzle with the warm brown butter. Sprinkle generously with the hazelnut granola, grate the mimolette or red leicester cheese over the dish, and finish with a pinch of sea salt before serving.
Notes
- The granola can be prepared up to two days in advance and stored in an airtight container to maintain its crunch.
- Use mimolette or red leicester cheese for a slightly nutty, sharp flavor that complements the sweetness of the carrots and granola.
- Brown butter should be watched carefully to avoid burning; remove from heat once it turns golden and fragrant.
- This recipe is vegetarian and can be adjusted for vegan diets by substituting butter with plant-based alternatives and omitting the cheese.
- Ensure the carrots are tender before blending for a smooth purée texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Keywords: heritage carrots, hazelnut granola, carrot purée, roasted carrots, brown butter, vegetarian side dish
