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:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.