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Carrots with Fresh Cheese

Carrots with Fresh Cheese - Springhouse

Course Side Dish
Cuisine American



  • 1 qt cleaned baby carrots, cut into 1 in pieces
  • 1 qt carrot juice
  • 1 c honey
  • 1 zest orange
  • 1 zest lemon
  • 2 bay leaves

Carrot Dressing

  • .5 c cider vinegar
  • 1 c olive oil
  • Reserved/reduced cooking liquid

Additional Ingredients

  • 1 c fresh cheese, such as chevre
  • 2 tbsp golden raisins
  • 2 tbsp toasted chopped almonds
  • fresh mint, carrot tops and sunflower sprouts, if possible


  • In a medium sized pot, cook carrots in the liquid until just tender, over medium high heat.
  • Once cooked, strain off and cool carrots, making sure to reserve liquid. Reduce the cooking liquid by 3/4.
  • In a blender combine cider vinegar and reduced cooking liquid. Blend on medium, slowly pour in olive oil until combined. Season with salt.
  • To assemble: Make sure everything is room temp. In four bowls divide the cheese evenly, pile up slightly. Divide carrots over top of the cheese.
  • Dress liberally with dressing. Sprinkle both golden raisins and chopped almonds over your carrots. Top all your fresh herbs.