Grilled carrots with Danish Blue

4 servings
  • 500 g carrots - Small and in different colors
  • 2 tablespoons oil
  • Salt and pepper
  • 125 g Castello Danish Blue 
  • Fresh chervil


  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1-1.5 tablespoons apple vinegar
  • 5 tablespoons olive oil
  • Salt and pepper
Grilled carrots with Danish Blue


Clean the carrots thoroughly and halve them. Brush with oil and season with salt and pepper. Grill the carrots on a hot grill until they have taken a bit of color. The goal is more the taste of barbecue than that they are completely cooked, so they should still have some bite. Place them on a dish, let them cool a bit before adding crumbled Danish Blue on top.

Stir the vinaigrette ingredients. Make sure that it has a hint of sourness as a contrast to the sweet carrots and the salty cheese.

Add the vinaigrette and fresh chervil just before serving.