Whipped Feta with Date Molasses Caramelized Carrots
Servings: 6servings
Prep Time: 30 minutesmins
Cook Time: 20 minutesmins
Ingredients
Carrot Top & Pistachio Pesto
115gcarrot leaves
3largegarlic cloves
½ cuppistachio
⅔cup gran padano cheese, grated
½tspsalt
½tspblack pepper, freshly ground
½tspchili flakes
1lemon juice
1lemon zest
⅔cupextra virgin olive oil
Caramelized Carrots
500gbaby carrots
2tbspbutter
2tbspdate molasses
1tbsplemon juice
black pepper, freshly ground
salt
Whipped Feta
200gphiladelphia cream cheese
100gfeta cheese
2tbspolive oil
Instructions
Preheat oven to 200 degrees Celsius. Clean and trim carrots, leaving some of the stem attached. Reserved the carrot top aside for pesto.
In a saucepan, on low heat, melt butter and stir in the date molasses lemon juice and season with salt and pepper. Place carrots on a large baking sheet. Pour over the glaze and toss until coated. Roast for 20 to 30 minutes (adjust timing to the size of carrots) until caramelized and glazed.
In a food processor, add carrot top leaves, garlic, pistachio, Gran Padano cheese, salt, black pepper, chilli flakes, lemon juice and lemon zest; blend ingredients together until they are finely minced. On slow speed, gradually add the extra virgin olive oil and process until it reaches a smooth consistency.
In a food processor, add the cream cheese, feta cheese and olive oil, and pulse until smooth and creamy.
Spoon the whipped cheese into a serving platter. Gently toss the carrots with a copy tablespoon of the carrot top pesto and serve over the whipped feta, and finally top with a drizzle and then top carrots, drizzle the sauce on top, and finally, top with a dribble of carrot top pesto. Garnish with pistachio chilli flakes and fresh mint leaves