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Peter Gilmore's roasted carrots with feta, almonds and sherry caramel
GOURMET TRAVELLER9Ingredients
60Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 12 carrots (long, 1.6kg, peeled)
- 200 mL extra virgin olive oil
- 200 grams almonds (natural, split in half with a small knife along the seam)
- 300 grams goat (Meredith, ’s feta, or sheep’s milk feta)
- 25 grams amaranth (puffed, see note, ½ cup)
- 1/4 cup edible flowers (see note)
- 150 grams caster sugar
- 375 mL oloroso sherry (1½ cups)
- 180 mL sherry vinegar
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