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Sautéed Carrots with Whipped Feta

Life At The Table Sautéed Carrots with Whipped Feta. A plate of whipped feta topped with sautéed carrots garnished with toasted walnuts, pomegranate arils, fresh thyme, and Maldon salt sitting on a wooden table with a red napkin beside it.
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Sautéed carrots with whipped feta, candied walnuts, lime, and pomegranate—an easy, vibrant side dish perfect for any season.

Ingredients

Units Scale

Carrots

  • 1 lb carrots, bias-sliced (on the diagonal)
  • 2 tablespoons unsalted butter (or 1 tablespoon butter + 1 tablespoon olive oil)
  • 1/2 teaspoon garlic minced
  • 1 1/2 teaspoon fresh grated ginger
  • 1 teaspoon sumac
  • 1/2 teaspoon cumin

Candied Walnuts

  • 1 cup walnut halves
  • 1 egg white
  • 2 tablespoons brown sugar
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cayenne

Whipped Feta

  • 8 oz block-style feta cheese
  • 1/3 cup + 1 tablespoon whole-milk Greek yogurt
  • 2 teaspoons lemon juice
  • 1 tablespoon olive oil

 

Garnish

  • red pepper flakes (optional)
  • 1–2 teaspoons fresh lime juice
  • 1/4 cup pomegranate arils
  • 2 teaspoons fresh thyme
  • Maldon salt

Instructions

Candied Walnuts

  1. Preheat oven to 300˚F.
  2. Line a small baking sheet with parchment paper.
  3. Whisk the egg white in a medium bowl until frothy.
  4. Stir in the brown sugar, spices, and kosher salt.
  5. Fold in the walnuts until evenly coated.
  6. Spread the walnuts in a single layer onto the parchment paper lined sheet tray.
  7. Bake for 25-30 minutes. Stir the nuts at the 15-minute mark. Return to the oven and bake for 10-15 minutes longer.
  8. Set aside and let the walnuts cool.

 

Whipped Feta

  1. In a food processor or blender, combine the whipped feta ingredients.
  2. Process until smooth.
  3. Taste and adjust the seasoning if needed.
  4. Chill until ready to use.

 

Carrots

  1. Combine the sumac and cumin. Set aside.
  2. Melt the butter over medium heat in a large skillet. (Add the olive oil if substituting a tablespoon of olive oil for the butter.)
  3. Add the carrots and season lightly with kosher salt.
  4. Sauté for 6-8 minutes until lightly caramelized and almost tender.
  5. Stir in the garlic and sauté for another minute or so, just until the garlic is fragrant.
  6. Stir in the sumac and cumin and sauté for another minute or so, just until fragrant.
  7. Taste and season with kosher salt as needed.

 

Assembly

  1. Use a spoon to swipe the feta onto a platter in a creamy layer.
  2. Top with the warm sautéed carrots.
  3. Dust with some red pepper flakes (if using).
  4. Spritz the carrots with the lime juice using a hand juicer.
  5. Sprinkle generously with the candied walnuts.
  6. Scatter the pomegranate arils.
  7. Lightly sprinkle with Maldon salt.
  8. Top with the fresh thyme.

Find it online: https://lifeatthetable.com/sauteed-carrots-with-whipped-feta/

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