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Hot Honey Carrots

Recipe

Hot Honey Carrots.

Serves: 4-8 people | Prep time: 20 minutes | Cooking time: 25 minutes

Persian | Main or Side

Ingredients

  • 1kg Carrots, peeled with the tops on
  • 150g Goose Fat
  • 250g Mascarpone
  • 40ml Double Cream
  • 5g Fresh Nutmeg, grated
  • 5g Mixed Spice
  • 10g Soft Brown Sugar
  • 5g Dried Rosemary
  • Zest of 1 Lemon
  • Sea Salt and Cracked Black Pepper
  • Hot Honey
  • 85g Honey
  • 1 tsp Chilli Flakes
  • 5ml Apple Cider Vinegar
  • To garnish
  • 50g Pistachios, roughly chopped
  • 7g Fresh Parsley, chopped

Method

  1. Pre-heat the oven to 200c fan/Gas Mark 7.
  2. Cut the large carrots in half lengthways and leave any smaller carrots whole. Parboil the carrots for 7 minutes, then drain and set aside in a colander.
  3. Heat the goose fat in a large baking tray for 10 minutes in the oven. Arrange the carrots in a single layer and roast for 30 minutes. Add the dried herbs and spices half way through cooking and turn the carrots over so both sides get some colour.
  4. To make the whipped mascarpone, add the cream and mascarpone to a food processor, blend for 3 minutes until smooth and season well.
  5. Mix the hot honey ingredients together.
  6. On a large platter, spread the whipped cheese and sprinkle with lemon zest. Top with the carrots and pour over a little of the cooking juices. Drizzle with the hot honey, sprinkle over the nuts and the parsley. Season to taste with salt and cracked black pepper, then serve.