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Lavender-Infused Roasted Purple Carrots with Goat Cheese Mousse

Lavender-Infused Roasted Purple Carrots with Goat Cheese Mousse

Lavender-Infused Roasted Purple Carrots with Goat Cheese Mousse offer a surprising and delicious twist on traditional vegetable sides. Earthy purple carrots are roasted to perfection, infused with light lavender notes, and paired with a creamy, tangy goat cheese mousse—ideal for an elegant and unique side dish.
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Prep Time 20 minutes
Cook Time 24 minutes
Servings: 4
Course: Side Dish
Ingredients Method Notes

Ingredients
  

For the carrots:
  • 500g purple carrots, peeled and halved lengthwise
  • 20ml olive oil
  • 5g dried culinary lavender
  • 5g honey
  • 3g salt
  • 2g freshly ground black pepper
For the goat cheese mousse:
  • 100g soft goat cheese
  • 50ml heavy cream
  • 10ml lemon juice
  • 2g lemon zest
  • Pinch of salt
For garnish:
  • 20g pistachios, roughly chopped
  • Fresh thyme leaves

Method
 

  1. Preheat the oven to 200°C (400°F).
  2. In a small bowl, mix olive oil, dried lavender, honey, salt, and pepper.
  3. Place the carrots on a baking sheet lined with parchment paper. Drizzle the lavender-infused oil mixture over the carrots, ensuring they're evenly coated.
  4. Roast the carrots in the preheated oven for 20-25 minutes, or until they're tender and slightly caramelized. Turn them halfway through cooking for even roasting.
  5. While the carrots are roasting, prepare the goat cheese mousse. In a food processor, combine the goat cheese, heavy cream, lemon juice, lemon zest, and a pinch of salt. Process until smooth and creamy, about 1-2 minutes.
  6. Transfer the mousse to a piping bag fitted with a star tip and refrigerate until ready to use.
  7. Once the carrots are done, remove them from the oven and let cool for 5 minutes.
  8. To serve, arrange the roasted carrots on a serving platter. Pipe small dollops of the goat cheese mousse onto and around the carrots.
  9. Sprinkle the chopped pistachios and fresh thyme leaves over the dish.
  10. Serve immediately while the carrots are still warm and the mousse is cool.

Notes

Here are some creative variations for the Lavender-Infused Roasted Purple Carrots with Goat Cheese Mousse recipe:
  1. Honey-Balsamic Roasted Carrots with Feta
    • Replace lavender with a drizzle of honey and balsamic vinegar before roasting.
    • Substitute goat cheese mousse with crumbled feta cheese for a tangy flavor.
    • Garnish with fresh basil or mint for added freshness.
  2. Maple-Glazed Carrots with Cream Cheese Frosting
    • Use maple syrup instead of honey in the roasting mixture.
    • For the mousse, whip 100g of cream cheese with 50ml of heavy cream and a splash of vanilla extract.
    • Top the roasted carrots with the cream cheese frosting and sprinkle with chopped pecans.
  3. Spiced Moroccan Carrots with Harissa Yogurt
    • Toss the carrots with olive oil, cumin, coriander, and paprika before roasting.
    • Serve with a harissa yogurt sauce made from 100g Greek yogurt mixed with 10g harissa paste.
    • Garnish with toasted almonds and fresh cilantro.
  4. Curry Roasted Carrots with Coconut Cream
    • Add curry powder (5g) to the olive oil mixture before roasting the carrots.
    • Replace goat cheese mousse with whipped coconut cream (100g coconut cream whipped until fluffy).
    • Top with toasted coconut flakes for texture.
  5. Garlic-Herb Roasted Carrots with Parmesan Crust
    • Toss carrots in olive oil, minced garlic (5g), and mixed herbs (thyme, rosemary) before roasting.
    • Sprinkle grated Parmesan cheese (30g) over the carrots during the last 5 minutes of roasting for a cheesy crust.
  6. Chili-Lime Roasted Carrots with Avocado Cream
    • Add chili powder (5g) and lime juice to the olive oil mixture before roasting.
    • For the mousse, blend 100g ripe avocado with lime juice and salt until smooth.
    • Drizzle the avocado cream over the roasted carrots.
  7. Sesame-Ginger Roasted Carrots with Miso Dressing
    • Toss carrots in sesame oil and grated ginger before roasting.
    • Make a miso dressing using 20g white miso paste, 30ml rice vinegar, and 10ml sesame oil to drizzle over the finished dish.
    • Garnish with sesame seeds and sliced green onions.
  8. Cinnamon Maple Roasted Carrots with Ricotta
    • Add ground cinnamon (2g) to the honey or maple syrup before roasting.
    • Substitute goat cheese mousse with whipped ricotta (100g ricotta blended until smooth) mixed with a hint of honey.
    • Top with chopped walnuts for crunch.
These variations provide different flavor profiles while maintaining the elegance of roasted carrots, making each dish unique and delightful!