Grilled Carrots Recipe
with maple labne, radicchio jam & toasted fennel streusel
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Ingredients
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Vegetables
Labne
Jam
Streusel
Seasoning
Method
Preparation
- 1
Make the Labne
In a bowl, mix Greek yogurt, maple syrup, and salt. Place the mixture in a cheesecloth and let it drain in the refrigerator for at least 2 hours. This will create a thick, creamy labne.
- 2
Prepare the Radicchio Jam
Chop the radicchio finely. In a saucepan, combine chopped radicchio, sugar, and red wine vinegar. Cook over medium heat until the radicchio is soft and the mixture thickens, about 20 minutes. Allow to cool.
- 3
Make the Fennel Streusel
Toast the fennel seeds in a dry skillet over medium heat until fragrant. In a bowl, combine toasted fennel seeds, flour, butter (melted), and brown sugar. Mix until crumbly and spread on a baking sheet. Bake at 180°C (350°F) for 15 minutes or until golden brown.
- 4
Grilling
- 5
Assembly
- 6
Plate the Dish
On a serving plate, spread a generous layer of maple labne, arrange the grilled carrots on top, spoon the radicchio jam over them, and sprinkle with toasted fennel streusel.
