SLOW-ROASTED CARROTS, KARENGO BUTTER & MACADAMIA
SERVES 4 AS A SIDE DISH OR 6 AS A STARTER / PREPARATION 15 MINUTES / COOKING 2-3 HOURS
Slow roasting brings out the sweetness of carrot, while the karengo adds umami, and goat’s cheese is a natural partner. This is delicious as a side dish or a simple starter.
50g butter, softened 2 tablespoons karengo flakes* plus extra to garnish 1kg large carrots, washed 2 tablespoons white wine vinegar or apple cider vinegar 100g creamy goat’s cheese 2 tablespoons extra virgin olive oil 2-3 raw macadamia for grating
Preheat the oven to 160°C. Mash the butter with the karengo flakes then roughly smear over the carrots. Put into a roasting dish, season with salt, drizzle over the vinegar and roast slowly for 2-3 hours until cooked through. Check every 30 minutes, turning the carrots over – you may need a tablespoon or two of water to keep the butter from burning.
Blend the goat’s cheese with the oil, adding a little hot water to make a smooth cream.
Put the goat’s cheese on a platter, add the carrots, grate over the macadamia and sprinkle with extra karengo flakes to serve. *Karengo is a New Zealand seaweed. Dried flakes are available at specialty food stores or pacificharvest.co.nz
WINE A classic Marlborough sauvignon blanc, such as the Rapaura Springs Marlborough Sauvignon Blanc 2016.