Glazed Carrots with White Bean and Feta Purée
If baby carrots aren’t available, use larger carrots cut into long thick batons – they’ll still be delicious.
Scrub or peel the carrots and cook in boiling salted water until only just tender. Refresh in cold water and drain well. Set aside.
Purée: Place all the ingredients in a food processor and process until smooth. Season well.
To assemble: Heat the butter in a large sauté pan and add the carrots. Drizzle with the honey and cook until glazed and golden in patches. Spread the bean purée on a large plate and top with the carrots. Scatter with the parsley, a grind of pepper and drizzle with a little olive oil. Serves 6–8