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Brown butter carrots with walnuts & cauliflower sauce

The perfect use for those gorgeous bunches of Dutch carrots!

This delicious winter recipe heroes the delicate sweetness of Dutch carrots. The treatment is simple: allow good quality butter to foam in a medium-high heat pan then fry the carrots until just soft. Top with roughly chopped walnuts for a lovely crunch with every bite.

Tip: Small carrots can be found prepackaged in Coles or you can use Dutch heirloom carrots left whole. 




Wash carrots and cut in half lengthways. Cook orange and purple carrots in separate saucepans of boiling water until tender. Drain. 


Meanwhile, bring milk and garlic to the boil in a medium saucepan. Add cauliflower and boil, covered, until tender. Season, then puree with 20g of butter using a hand-held stick mixer in a pot or a food processor. Transfer to a serving bowl. Cover to keep warm. 


Heat remaining butter in a large non-stick frying pan over a medium-high heat until foaming. Add carrots and seeds. Cook, stirring for 5-7 minutes or until lightly golden. 


Add walnuts and sugar. Cook, stirring for a further 2 minutes. Arrange on a serving plate. Just before serving, sprinkle sumac over cauliflower sauce.

Roasted carrots with walnuts and cauliflower sauce
(Credit: Photography: Cath Muscat | Styling: Stephanie Powell and John Mangila)

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