Poached Carrots w/ Fromage Blanc and Mint

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  • 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

This recipe is featured in the post:

“snowdrops” and spring cooking