Crushed roast carrots with cumin and goat’s cheese

I know, I know, these carrots look too good to eat. But eat them I did in this delicious recipe from the Riverford Farm Cook Book. I ate at their restaurant in the South Hams in Devon in summer and odd though it may sound, the tasty and original way they cooked vegetables excited me. Really. Vegetables were not simply boiled or baked marginals making way for the meat star, but took centre stage in their own right. You almost didn’t need anything else. There was braised fennel, broad beans and bacon and a potato and mushroom gratin. All enthused with the holiday spirit when we got home we decided to experiment. We tried different ways of eating cauliflower other than with cheese (in soup, roasted!), to braise peas with chicken stock, lettuce and spring onions and best of all this carrot recipe. It is one of my new favourites and it is a great mid-week supper, not as a side dish but as the main event. It is dead easy to cook.

Serves 4 as a side, 2 as a main
Takes 5 mins to prep, 50 mins to cook
750g carrots
4 tbspns olive oil
2 tspns cumin seeds (dry-fried and then ground)
2 tbspns pine nuts (dry-fried)
100g goat’s cheese (I’ve also used Feta)
1 tbspn chopped mint (oregano or marjoram)
good extra virgin olive oil for drizzling
Scrub and trim the carrots, then cut in half lengthways. Roast them with the olive oil for 50 minutes at 180c. They should be tender, lightly browned and slightly caramelised.
Mash them with a fork and mix in the ground cumin. Put on a serving dish with the pinenuts, cheese and herbs. Drizzle with the oil and serve with pitta bread.
Claire says: “I cooked this at the weekend and it was a delicious (and easy) lunch. Roasted carrots, is there anything better? We did it with Feta and it was yum yum.”

1 Comment

  1. this sounds delicious, we have some goats cheese languishing in the fridge – supper for tomorrow night is decided!


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