Sweet & Spicy Pan-Roasted Carrots with Whipped Cream Cheese
★★★★★ Rating

Sweet & Spicy Pan-Roasted Carrots with Whipped Cream Cheese

These carrots are a revelation! Pan-roasted until charred, then coated in a gorgeous gochujang-based glaze. You can eat them as is, but they’re so good on a bed of garlicky whipped feta and topped with crunchy toasted seeds.Delicious as a light lunch served with some warm flatbreads.
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
20

INGREDIENTS

  • Neutral oil, to fry
  • 3 large carrots, cut into thick batons (I used rainbow carrots from Wholegood)
  • Sea salt flakes
  • 2 tsp gochujang paste
  • 2 tsp light soy
  • 2 tsp rice vinegar
  • 2 tsp honey
  • For the whipped cream cheese: 150g cream cheese, 1-2 tsp milk, 1/2 small clove of garlic, crushed
To serve:
  • Handful of mixed seeds, toasted
  • Coriander or parsley leaves
  • Warm flatbreads

DIRECTIONS

  1. Heat a good drizzle of oil in a large frying pan over a medium-high heat.
  2. Add the carrots to the pan with a large pinch of salt. Cook for 7-10 minutes, turning regularly, until golden brown and charred in places
  3. Meanwhile, make the glaze. Whisk together the gochujang, soy, rice vinegar and honey. Set aside.
  4. Once the carrots have coloured add 50ml of water to the pan. When the water has evaporated and the carrots are tender-crisp, pour in the glaze.
  5. Mix well, ensuring all the carrots are coated in the glaze. Take off the heat.
  6. Place the cream cheese in a bowl with the milk and garlic and whip until light and fluffy.
  7. To serve, spread the cream cheese onto a serving platter. Add the carrots along with any sauce, and top with the toasted seeds and coriander or parsley.
  8. Delicious served with warm flatbreads.
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