Carrots with Whipped Feta

foodandwine.com

Alicia Greco

subheading: Carrot Spread:

2 tablespoons ghee or butter

1 ½ pounds fresh carrots, peeled and grated on large holes of a box grater (about 6 cups)

1 tablespoon granulated sugar

2 tablespoons water, if needed

6 tablespoons heavy cream

1 teaspoon grated orange zest

¾ teaspoon kosher salt

3 tablespoons extra-virgin olive oil plus more for serving

1 tablespoon coriander seeds, coarsely crushed

1 ½ teaspoons cumin seeds

1 ½ teaspoons freshly ground cumin

1 ½ teaspoons Urfa biber

1 ½ teaspoons adobo sauce from canned chipotle chiles in adobo sauce

Fresh mint leaves, chopped chives, toasted sliced almonds, and flaky sea salt, for garnish

Sourdough bread, torn and toasted

subheading: Whipped Feta:

1 (5- to 6-ounce) package aged feta cheese, crumbled

1 ¼ cups heavy cream

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