Tuesday, August 19, 2008

Spicy Carrots with Chèvre


It's been a while since I mentioned my favorite cheese, chèvre. (It's a delicious goat's cheese and you should all try it.) It goes incredibly well with sweet flavours, and you just have to make this warm salad with carrots, spices and honey. It's positively scrumptious! Eat it as it is, or serve alongside a piece of grilled meat or fish - pork or salmon would be really good. This serves 2 generously, or maybe more if you're serving something else with it.

Spicy Carrots with Chèvre

3 large carrots
1 red chili, finely chopped
1-2 tbsp fresh ginger, minced
1 tsp cumin
1-2 tsp sea salt
3 tbsp olive oil
1 tbsp runny honey
70 g chèvre
3 tbsp toasted pumpkin seeds
3 tbsp dried cranberries
3 tbsp flat-leaf parsley, chopped

Peel the carrots and cut them into bite-sized pieces. Fry with the oil, chili, ginger, cumin, salt and honey for about ten minutes. Crumble the cheese on top, and finish with pumpkin seeds, cranberries and parsley. Serve warm.

Recipe in Swedish:
Kryddiga morötter med chèvre


Jason said...

I absolutely love chevre. I can imagine that the sweetness of the carrot with the pungent chevre and cumin are an amazing combination. What a wonderful, but simple recipe. I think this would also be good with a little fresh thyme or rosemary added to the roasted carrots. Thanks for sharing!

Kevin said...

That sounds awesome. Gotta try it.

Candace said...

Anne, thank you for the recipe here. I prefer chevre over all else. I intend to try this this weekend. Thank you for sharing.


Jeanne said...

Ooooh, chevre is one of my favourites too (along with Boursin...) and I love the idea of pairing it with spicy carrots. Thanks for the inspiration!

Anonymous said...

Hi Anne - I tried this recipe the day you posted it! Went out specially to hunt down some chevre from the deli...unlike everyone else here I'm not sure about it yet...maybe its an acquired taste...? Anyway I loved the textures and sweet spice of the carrot dish! ...Any suggestions for what other cheese might complement this dish? (probably not, seeing as you love the chevre!)

Jess in Oz.

Anne said...

Jess, you could definitely try it with a salty feta cheese as well, or possibly with a blue cheese (but I'm not completely sure, it might clash a bit against the cumin and ginger). :)

Alicia Foodycat said...

How delicious! I think some cooked puy lentils would make this a perfect meal in a bowl. But I might try it alongside some roast chicken or lamb this weekend.

Ellen Freider said...

I made this tonight and it was delicous! Served it as a side dish to roast chicken with potatoes.
It was great all along, but when I got a larger piece of ginger in my mouth, I really felt it was a heavenly combination, so I'll go heavier on that next time. Foodycats idea to combine it with lentils sounds great to!