Tasty air fryer carrots with whipped feta cheese
A different and delicious way to cook carrots, served with an irresistible whipped feta cream enriched with a touch of heavy cream. Our delicate...
Ingredients
- 5 medium carrots
- 2 tablespoons Vignoli IGP Sicilian Extra Virgin Olive Oil
- 1 tablespoon sweet paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 7 oz. crumbled feta cheese
- ½ cup heavy cream
- 2 tablespoons delicate wildflower honey
- 1 tablespoon finely chopped parsley
- 1 tablespoon mixed seeds
- 2 teaspoon Vignoli IGP Balsamic Vinegar of Modena – Density 1.19
- 5 medium carrots
- 2 tablespoons Vignoli IGP Sicilian Extra Virgin Olive Oil
- 1 tablespoon sweet paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 200 grams crumbled feta cheese
- ½ cup heavy cream
- 2 tablespoons delicate wildflower honey
- 1 tablespoon finely chopped parsley
- 1 tablespoon mixed seeds
- 2 teaspoon Vignoli IGP Balsamic Vinegar of Modena – Density 1.19
Directions
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Trim the carrots and cut them into sticks.
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Place the carrots in a large bowl and toss them thoroughly with Vignoli IGP Sicilian Extra Virgin Olive Oil, sweet paprika, salt, and black pepper.
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Line the air fryer basket with a sheet of parchment paper, add the carrots, and air fry at 392°F (200°C) for 15 minutes, shaking the basket halfway through cooking. Let the carrots cool slightly.
-
Meanwhile, blend the feta with the heavy cream until smooth and fluffy.
-
Spread the whipped feta onto individual serving plates.
-
Top with the roasted carrots, then drizzle with honey and sprinkle with chopped parsley and mixed seeds.
-
Finish with a drizzle of Vignoli IGP Balsamic Vinegar of Modena – Density 1.19.
-
Serve immediately.
- Trim the carrots and cut them into sticks.
- Place the carrots in a large bowl and toss them thoroughly with Vignoli IGP Sicilian Extra Virgin Olive Oil, sweet paprika, salt, and black pepper.
- Line the air fryer basket with a sheet of parchment paper, add the carrots, and air fry at 392°F (200°C) for 15 minutes, shaking the basket halfway through cooking. Let the carrots cool slightly.
- Meanwhile, blend the feta with the heavy cream until smooth and fluffy.
- Spread the whipped feta onto individual serving plates.
- Top with the roasted carrots, then drizzle with honey and sprinkle with chopped parsley and mixed seeds.
- Finish with a drizzle of Vignoli IGP Balsamic Vinegar of Modena – Density 1.19.
- Serve immediately.
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