Charred Carrots With Caramelized Goat Cheese and Wild Garlic Chips

Posted on by on April 7th, 2011 | 23 Comments ยป

Eating and cooking in Israel is always fun because everything here is seasonal. Unlike the states where you can pretty much buy any type of produce you want at anytime, Israel doesn’t import much of anything being that it is surrounded by nations that dislike them. Israeli farmers grow all their own crops and because of this we eat foods based on their seasonality. It’s an interesting thing to get used to after coming from New York where everything I want is at my fingertips.

Shum (Hebrew for garlic) has come into season and you can find beautiful wild garlic everywhere you turn. Piled high at the shuk (market) and woven together to make flowers and reefs. Being a HUGE garlic lover (the more garlic the better) I was super pumped to say the least at seeing this. I bought a bunch of it at the shuk here in Be’er Sheva and have been using it pretty regularly in place of the regular garlic I buy at the super. I wanted to make a dish that showcased this amazingly fresh and fragrant wild shum. Although this recipe does highlight the garlic, the carrots do not go unnoticed. Together with the crispy garlic and melting caramelized goat cheese, the carrots really shine. They become just as important as the garlic and aren’t just a vegetable thrown into soup or sauce to add a bit of sweetness. I made this as a side dish but ended up eating it all without even touching the chicken.

A note the crispy garlic: The crispy garlic is wonderfully nutty with a hint of sweetness when cooked correctly. If you overcook it just a little too long they will become burnt with a terrible tart taste. Watch carefully and remove garlic from the oil as soon as they become golden.

Ingredients

1 cup Olive Oil, Plus 3 Extra Tablespoons
5 Cloves Wild Fresh Garlic, Sliced Thin
7 Large Carrots, Peeled and Cut Into Thick Sticks
1 Tablespoon Fresh Thyme, Chopped
4 Ounces Goat Cheese, Sliced into 1/2 Rounds
1 Tablespoon Brown Sugar
Salt and Pepper to taste

Directions

Heat 1 cup of oil in a large skillet and add thinly sliced garlic.
Cook until garlic is crisp and golden, less then a minute.
Remove garlic with a slotted flat skimmer and transfer to a plate lined with paper towels and set aside.
Strain oil and reserve for another use.
In a large mixing bowl combine carrot sticks, 2 Tablespoons oil, thyme and salt and pepper to taste.
Heat 1 Tablespoon oil in a large skillet.
Cook carrots in a single layer (cook in batches if needed) without turning for 7-10 minutes, or until starting to char.
Turn once and cook for 3 minutes.
Transfer to a plate and toss with half the crispy garlic.
Dip one side of the goat cheese rounds in brown sugar and place sugar side down in hot pan.
Cook until cheese is caramelized and warm.
Remove with a spatula and invert onto carrots.
Sprinkle remaining crispy garlic on top.

 

 

 

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23 Comments

  1. Posted on: 4-7-2011

    This looks glorious! Goat cheese AND garlic. It’s like a yummy paradise. I love the way you cooked your garlic as well. I’m gonna have to give that a try…hopefully without burning it ๐Ÿ™‚

    • BethMichelle
      Posted on: 4-8-2011

      Parsley Sage, It is so beyond yummy and the crispy garlic, ugh so good!!

  2. Posted on: 4-7-2011

    This sounds so good! I agree with Parsley Sage..I hope I won’t burn the garlic. I have all the ingredients (except my garlic isn’t wild) so I think I’ll be making this as a side for dinner tomorrow.

    • BethMichelle
      Posted on: 4-8-2011

      Lauren, if you do make it let me know how you like it! It was a big hit over here. Just watch the garlic and you will be fine! I took it out as it started turning color and it was perfect.

  3. Posted on: 4-8-2011

    Hi Beth! You know what I like about your cooking? You use very simple ingredients and maximize the taste of ingredients themselves. I really like your style. I never thought or had goat cheese over vegetables (carrots). What an interesting combination.

    • BethMichelle
      Posted on: 4-8-2011

      Nami, goat cheese is perfect on EVERYTHING!! ๐Ÿ™‚

  4. Posted on: 4-8-2011

    This is mouth watering… again! I love garlic too… and the one of the picture looks fantastic. Here it is hard to find GOOD garlic like that! And goat’s cheese on “sweet: carrots…. FANTASTIC! Absolutely to try.

    • BethMichelle
      Posted on: 4-8-2011

      Thanks Manu!! Let me know if you try it!

  5. Posted on: 4-8-2011

    Eating foods in season is a wonderful way to eat. I love this recipe, goat cheese and fresh, sweet carrots. Delicious!

    Kristi

    • BethMichelle
      Posted on: 4-8-2011

      Kristi, I agree, seasonal eating is truly wonderful once you get used to it!!

  6. Posted on: 4-8-2011

    a perfect side dish or even a light lunch, love the fresh goat rounds on top!

    sweetlife

    • BethMichelle
      Posted on: 4-8-2011

      Sweetlife, this really is the perfect light lunch. The goat cheese just puts it over the edge!

  7. Posted on: 4-8-2011

    Looks like a rustic dish! I love all the ingredients you used, so I may have to make this soon! Thanks for the recipe. Yum!

    { bittensweetblog.com }

    • BethMichelle
      Posted on: 4-8-2011

      Thanks RLV…Let me know if you make it, how you like it!

  8. Posted on: 4-8-2011

    I LOVE Goat Cheese! ๐Ÿ™‚

    On my blog there are several awards for you (you totally deserve them)… check it out! ๐Ÿ™‚

  9. Posted on: 4-8-2011

    This looks absolutely stunning! I bet it would be amazing with some of that goat cheese fresh from the farm we got today!

    • BethMichelle
      Posted on: 4-11-2011

      Katherine if the cheese lasts that long for me to make this again with it ๐Ÿ™‚

  10. Posted on: 4-11-2011

    I love this recipe! Earthy, creamy, slightly sweet, smokey! Just perfect!

    • BethMichelle
      Posted on: 4-11-2011

      Thanks Tiffany! It’s really delicious the flavors are prefect together!

  11. Posted on: 4-1-2014

    Congratulations! We wanted to inform you that this post has been selected as a Featured Archive Post on our site for the month of April 2014!

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