Description
A sophisticated, elegant vegetable dish featuring roasted heritage baby carrots paired with a crunchy hazelnut granola and a smooth carrot purée, finished with browned butter and a sprinkle of mimolette cheese. This recipe harmonizes sweet, nutty, and savory flavors, perfect as a refined side or a light vegetarian main.
Ingredients
Scale
Granola
- 50g oats
- 25g sunflower seeds
- 25g hazelnuts
- 100g butter
- 40g honey
- Salt, to taste
Carrots
- 400g baby carrots, scrubbed and trimmed
- 2 tbsp olive oil
- 2 thyme sprigs
- Salt and pepper, to taste
Carrot Purée
- 4 large carrots, sliced into thin rounds
- 80g butter
- 50ml water for cooking
- 25ml water for blending
- Salt and pepper, to taste
Finishing
- 20g butter (for browned butter)
- 80g mimolette or red leicester cheese, finely grated
- Pinch of sea salt
Instructions
- Prepare the Granola: Preheat the oven to 160°C (140°C fan)/gas mark 3. Melt 100g butter with 40g honey in the microwave for 40 seconds. Toast 50g oats, 25g sunflower seeds, and 25g hazelnuts on a baking tray for 5 minutes. Remove from the oven, mix with the melted butter and honey, and return to bake for 8 minutes. Stir thoroughly, then bake for another 8 minutes until golden and toasted. Season with salt and set aside to cool. This granola can be prepared up to two days ahead and stored in an airtight container.
- Roast the Baby Carrots: Increase the oven temperature to 200°C (180°C fan)/gas mark 6. Place the baby carrots in foil with 2 tablespoons of olive oil, 2 thyme sprigs, and seasoning. Wrap into an envelope and bake for about 20 minutes or until tender.
- Make the Carrot Purée: In a pan, heat 80g butter and gently fry the thin carrot slices with 50ml water until they begin to caramelize. Continue cooking over low heat for approximately 15 minutes until the carrots are deeply colored and completely tender. Allow to cool slightly, then blend the carrot mixture with 25ml water until smooth. Season to taste with salt and pepper.
- Prepare the Browned Butter: Melt the remaining 20g butter in a small pan and cook it until it develops a nutty aroma and turns golden brown, being careful not to burn it.
- Assemble and Serve: Divide the carrot purée between two plates. Cut the roasted baby carrots into 2-3 pieces each and arrange on top of the purée. Drizzle with the browned butter, sprinkle generously with the hazelnut granola, grate the mimolette or red leicester cheese over, and finish with a pinch of sea salt. Serve immediately.
Notes
- The hazelnut granola can be made ahead and stored in an airtight container for up to two days.
- For a nut-free variation, omit the hazelnuts and substitute with extra sunflower seeds or pumpkin seeds.
- Use mimolette or red leicester cheese based on availability and preference; both add a sweet, nutty flavor.
- Be attentive when browning butter to avoid burning, which would create a bitter taste.
- This dish pairs well with roasted meats or can be served as a vegetarian main or appetizer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Keywords: heritage carrots, hazelnut granola, carrot purée, roasted carrots, brown butter, mimolette cheese, vegetarian side dish
