Poached Carrots w/ Fromage Blanc and Mint


  • 2 bu spring carrots, topped and scrubbed
  • 1 onion
  • 2 cloves garlic
  • 5 sprigs thyme
  • 1 lemon or orange
  • ½ tsp salt
  • ½ tsp chili flakes
  • 1 tub fromage blanc or ricotta
  • 4 sprigs mint
  • drizzle of honey
  • drizzle of olive oil
  1. Take the clean carrots and cut into a pleasing shape. If they are baby carrots, leave whole or simply cut in half lengthwise. If they are larger, cut into ½” sticks.
  2. Roughly cut the onion, garlic, and citrus.
  3. Combine with the thyme, chili flakes, salt, (and carrot tops if you have them) and lay in the bottom of a heavy pan.
  4. Top with the carrots and then just cover with water or chicken stock.
  5. Bring to a simmer and cook until tender
  6. Allow to cool and transfer to a serving platter
  7. Dot with the fromage blanc, sprinkle with torn mint, and drizzle with the honey and olive oil
  8. Sprinkle with salt and black pepper as desired

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“snowdrops” and spring cooking