Carrots with Rocket Hazelnut Crumbs & Puffed Quinoa

Sylvia's Baby Carrots Goat's Curd Hazelnut crumbs & Puffed Quinoa

A fresh, quick and simple way to prepare and serve an accompanying vegetable dish with your weekday meals. We love this carrot dish in particular for its freshness and simplicity. I dreamt it up one day when thinking of a new creative way to serve sweet baby carrots from York Town Organics. The idea is to keep it simple and not overcook the baby carrots. Blanching or steaming them is an ideal method. Remember, much of a fresh carrot’s nutrition is in and just beneath the skin, so just scrub them clean before cooking. Experiment with this recipe and maybe try it with an assortment of seasonal vegetables. Happy cooking!


8-12 York Town Organics baby carrots, scrubbed clean, kept whole
Lemon juice or verjuice
Extra virgin olive oil
1-2 Tablespoons soft feta or chévre/soft goat’s cheese
Approx. 1-2 teaspoons extra virgin olive oil or a little cream
Approx. 1-2 Tablespoon lightly roasted hazelnuts, finely crushed or ground
½ – 1 Tablespoon puffed quinoa (pron. ki-nwa)
Wild roquette/rocket leaves
Salt & freshly ground black pepper


  • Mash and whip the feta or goat’s cheese with the olive oil or cream to lighten (optional).
  • Blanch the carrots in boiling salted water. Quickly rinse under cool running water. Drain well. (Can be prepared in advance)
  • Place carrots in a mixing bowl. Quickly dress with lemon juice or verjuice, extra virgin olive oil, salt and pepper.
  • Place on a serving platter or bowl and top with dollops of whipped feta or goat’s curd.
  • Garnish with hazelnut crumbs, puffed Quinoa and wild rocket or parsley.

Dead easy! (as Pete Cundall would say)

This recipe uses Tasmanian local seasonal ingredients, baby carrots and wild roquette/rocket from York Town Organics and produce from my kitchen garden.

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