If baby carrots aren’t available, use larger carrots cut into long thick batons - they’ll still be delicious.
Serves: 6–8
INGREDIENTS
2 bunches baby carrots, tops trimmed
knob of butter
2 teaspoons honey
chopped flat-leaf parsley
Puree
1 x 400 gram tin cannellini beans, drained and rinsed
50 grams feta, crumbled
1 clove garlic, crushed
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon plain yoghurt or sour cream
1 tablespoon water
sea salt and freshly ground pepper
METHOD
Scrub or peel the carrots and cook in boiling salted water until only just tender. Refresh in cold water and drain well. Set aside.
Puree: Place all the ingredients in a food processor and process until smooth. Season well.
To assemble: Heat the butter in a large sauté pan and add the carrots. Drizzle with the honey and cook until glazed and golden in patches. Spread the bean puree on a large plate and top with the carrots. Scatter with the parsley, a grind of pepper and drizzle with a little olive oil.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.