If baby carrots aren’t available, use larger carrots cut into long thick batons - they’ll still be delicious.
2 bunches baby carrots, tops trimmed
knob of butter
2 teaspoons honey
chopped flat-leaf parsley
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
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.