Saffron Glazed Carrots with Tahini Whipped Feta

Yields 3-4 servings

Glazed carrots are a classic holiday side dish, but we think they could use a little pizzazz. We channeled the energy of a glazed ham, and included our Savory Saffron Ketchup, along with some additional spices to bring some excitement. The tender carrots are placed onto a bed of whipped feta with tahini and yogurt, then topped with fresh herbs and a healthy drizzle of pomegranate molasses for a little tartness.

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Assembly

Step 1
In a medium sauté pan, sweat the carrots in butter over low heat.

Step 2
Once carrots start to soften slightly, add remaining ingredients, aside from pomegranate molasses and fresh herbs. Cover and simmer until the carrots are almost tender. Remove cover and simmer to reduce the glaze. Let cool slightly before plating.

Step 3
Meanwhile, place feta, tahini, and yogurt into a food processor or tall container that fits an immersion blender. Blend until creamy and smooth. Set aside.

Step 4
Toss chopped herbs with a little EVOO, salt, and pepper.

Step 5
On a large serving dish, spread whipped feta. Place carrots on top and drizzle with glaze and pomegranate molasses. Sprinkle with dressed herbs and serve.

Ingredients

¼ cup Butter

8-10 Heirloom carrots, whole (halved lengthwise if too large), peeled, about 2 cm of the tops intact

¼ cup Chicken or vegetable stock

1 tbsp Maple syrup

3 tbsp Light brown sugar

2 tbsp Savory Saffron Ketchup

½ Orange, juice of

¼ tsp Ground coriander

¼ tsp Ground cumin

⅛ tsp Ground cinnamon

1 tsp Aleppo pepper flakes

Pomegranate molasses

Fresh mint, roughly chopped

Fresh parsley, roughly chopped

EVOO

Salt and pepper

Tahini Whipped Feta:

100 g Feta (about ½ cup)

1.5 tbsp Tahini

¾ cup Plain Greek yogurt

1 tbsp EVOO

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