Grilled carrots with Traditional Danish Blue

Ingredients for 4 servings


17 ounces carrots - small and in different colors

2 tablespoons oil

Salt and pepper

4.5 ounces Castello Traditional Danish Blue

Fresh chervil



1 tablespoon Dijon mustard

1 tablespoon honey

1 to 1 1/2 tablespoons apple vinegar

5 tablespoons olive oil

Salt and pepper

Grilled carrots with Traditional Danish Blue


Clean carrots thoroughly and halve. Brush with oil and season with salt and pepper. Grill carrots on a hot grill until they have taken a bit of color but still have some bite. Place on a dish, and let cool before adding crumbled Traditional Danish Blue on top.

Combine the vinaigrette ingredients, making sure it has a hint of sourness as a contrast to the sweet carrots and the salty cheese. 

Add the vinaigrette and fresh chervil to the carrots just before serving.

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