Grilled carrots

Name: Grilled carrots
Ingredients: 1,1 pounds carrots small and in different colors; 2 tbsp oil; salt; pepper; 4⅖ ounces Castello® Traditional danish blue; fresh chervil; 1 tbsp dijon mustard; 1 tbsp honey; 1 - 1½ tbsp apple vinegar; 5 tbsp olive oil; salt; pepper

4 servings

Complex flavors in simple carrots - our recipe for Grilled carrots with blue cheese is an impressive side dish or a great dish on its own. The sweet, charred carrots will go together beautifully with the intense blue cheese, zesty vinaigrette and delicate anise flavors of the chervil. A pleaser for eyes and palates.

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ingredients

1,1 pounds carrots small and in different colors
2 tbsp oil
salt
pepper
4⅖ ounces Castello® Traditional danish blue
fresh chervil

1 tbsp dijon mustard
1 tbsp honey
1 - 1½ tbsp apple vinegar
5 tbsp olive oil
salt
pepper

preparation

Preparation

1. Clean the carrots thoroughly and cut them in half.

2. Brush with oil and season with salt and pepper.

3. 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.

4. Place them on a dish, let them cool a bit before topping with crumbled Danablu on top.

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

6. Add the vinaigrette and fresh chervil just before serving.