CARAWAY (or CUMIN) CARROTS SWEETLY RESTING ON A BED OF SOFT GOAT’S CHEESE

CARAWAY (or CUMIN) CARROTS SWEETLY RESTING ON A BED OF SOFT GOAT'S CHEESE

I really hope there will be less rain today, preferably even sunny because I’m seriously fed up with rain and heavy, dark, grey skies. Doomsday weather. Yesterday it poured down the whole day, no drizzle like the other day, I can take that a whole day I can but pure pouring no. So I keep my fingers crossed and hope that this half light grey morning will turn into a nice sunny day. Why do we have to have go through winter every year? The older I get, the less I like it. The only good thing with winter is that spring comes after it and that it makes spring seem even more glorious just by comparison. Can’t think of any other redeeming features.

This week’s Weekend Herb Blogging is hosted by Pille from naminami and when I saw that I was immediately inspired to make this crostino/sandwich in her honour because I think she is the only one of you who read Lucullian who said she really likes the taste of caraway seeds when I posted a recipe with Tomatoes with Caraway Seeds and White Wine. But don’t despair if you aren’t that fond of caraway, I happen to know that carrots are really good even if you substitute the caraway with cumin, take a look here and here. But I still think you should try this with caraway, the slightly minty taste of the caraway seeds harmonizes so well with the sweetness of the carrots.
Don’t forget to check out Pille’s WHB roundup next week!

CARAWAY (or CUMIN) CARROTS SWEETLY RESTING ON A BED OF SOFT GOAT'S CHEESE

CARAWAY (or CUMIN) CARROTS SWEETLY RESTING ON A BED OF SOFT GOAT’S CHEESE

4 carrots, peeled and sliced
2 tsp caraway seeds (or if you want: cumin seeds) + a sprinkle on top
Soft goat’s cheese
Crostini or small slices of rustic bread
Salt
Extra virgin olive oil

– Braise the carrots and caraway seeds in olive oil until the carrots are soft, it takes about 15 minutes, sometimes more because it obviously depends on how thin the slices are. Add a little salt.
– Chop the carrots roughly or finely, just the way you feel like.
– Spread as much much goat’s cheese on the slices of bread and then pile the chopped carrots on top.
– Sprinkle caraway seeds on top and serve.

CARAWAY (or CUMIN) CARROTS SWEETLY RESTING ON A BED OF SOFT GOAT'S CHEESE

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