Grilled Carrots with Traditional Danish Blue

Ingredients for 4 servings

500 g carrots - Small and in different colors

2 tablespoons oil

Salt and pepper

125 g Castello® Traditional Danish Blue

Fresh cilantro

1 tablespoon Dijon mustard

1 tablespoon honey

1-1.5 tablespoons apple vinegar

5 tablespoons olive oil

Salt and pepper

Grilled Carrots with Traditional 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 Traditional 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 cilantro just before serving.