Baby carrots make a lovely spring dish and when simmered in this sweet pickling stock they are perfect with a sharp and creamy goat’s cheese.
Serves: 6
INGREDIENTS
1½ cups caster sugar
1 cup white vinegar
12 baby carrots, scrubbed and trimmed
6 slices of baguette
2 tablespoons olive oil
150 grams goat’s cheese
1 tablespoon torn flat-leaf parsley leaves
sea salt and freshly ground pepper
METHOD
Place the sugar and vinegar in a medium saucepan and bring to the boil without stirring.
When the sugar has dissolved add the carrots and simmer for 10 minutes. Remove the carrots to a shallow dish and allow to cool.
Toast the baguette on both sides on the barbecue or in a griddle pan, then drizzle with olive oil.
To assemble: Spread each toast with goat’s cheese and top with two pickled baby carrots. Garnish with parsley, sea salt and a grind of pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.