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Barbecued carrots, ajo blanco and carrot honey

Name: Barbecued carrots, ajo blanco and carrot honey recipe
Yield: 4
Ingredients: 6 large carrots; Extra virgin olive oil, to drizzle; 40g sunflower seeds; 170g blanched almonds (soaked in water overnight); 250g stale bread; 2 garlic cloves; 310ml water; 100ml extra virgin olive oil; 75ml sherry vinegar; 4 carrots, juiced (you’ll need 125ml); 125ml honey

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P17 Barbecued carrots, ajo blanco and carrot honey

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by Jake Kellie

CHEF

Dec 30, 2022

Jake makes the most of crunchy carrot in this cream side dish.

6 large carrots
Extra virgin olive oil, to drizzle
1/4 cup (40g) sunflower seeds, toasted

Ajo blanco

170g blanched almonds (soaked in water overnight)
250g stale bread
2 garlic cloves
1 1/4 cups (310ml) filtered water
100ml extra virgin olive oil
75ml sherry vinegar

Carrot honey

4 carrots, juiced (you’ll need 125ml)
1/2 cup (125ml) honey

Method

1.

For the ajo blanco, place almonds, bread and garlic in a food processor and whiz for 5 minutes or until very smooth, adding water to help loosen mixture. With motor running, gradually add oil and vinegar until smooth and well combined. Season with salt flakes. Set aside until required.
2.

For the carrot honey, place 125ml carrot juice and the honey in a small saucepan over medium-high heat. Bring to the boil, stirring occasionally. Reduce heat to low and simmer gently for 20 minutes or until mixture is reduced to a syrupy consistency.
3.

Preheat oven to 180°C. Line a baking tray with baking paper. Heat a barbecue grill or chargrill pan on high. Cook carrots, turning, for 15 minutes or until charred all over. (You can also cook carrots straight over hot coals for a real blackened char.) Place on prepared tray, drizzle with oil and season with salt flakes. Bake for 30-40 minutes until tender. Slice into rounds.
4.

Spoon ajo blanco over a serving plate. Top with carrots and drizzle with some of the carrot honey. Season and sprinkle with sunflower seeds to serve.

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Recipe Notes

Begin this recipe a day ahead. Save the pulp from juicing carrots, store in the fridge for up to 2 days and use to make dip, or stir through mashed potatoes. Carrot honey will keep in an airtight container for up to 1 week.