Glazed Car­rots with White Bean and Feta Purée

Dish - Everyday Dish - - Sides -

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

GLAZED CAR­ROTS WITH WHITE BEAN AND FETA PURÉE TOMATO, FEN­NEL AND MOZ­ZARELLA SALAD WITH HERB DRESS­ING

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