Quick Pickled Carrots with Labneh & Pistou Recipe | Abel & Cole

Quick Pickled Carrots with Labneh & Pistou

Serves6 people
Vegetarians

This takes a bit of time but it’s more than worth the wait. Pickled carrots with vinegar, sparkling water, honey and fennel seeds are a delight with fresh, homemade labneh. Slow and steady wins the race.

Ingredients

  • 500g natural yogurt
  • Sea salt and freshly ground pepper
  • 150ml cider vinegar
  • 50ml sparkling spring water
  • 1 tbsp honey
  • 1 tsp fennel seeds (optional)
  • 400g bunched carrots with their tops
  • 50g cashew nuts
  • 10g basil
  • 2 garlic cloves
  • 75ml olive oil
  • 1 fennel bulb

Pre-prep: at least 5 hrs straining + 4 hrs marinating & pickling Prep: 25 mins | Cook: 5 mins

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. To make the labneh, line a sieve with a clean tea towel. Stir the yogurt and 1-2 tsp salt together and spoon into the tea towel. Tie the corners up to make a bundle and leave to strain for at least 5 hrs, or ideally overnight in the fridge. (The longer it strains, the thicker and creamier your labneh will be.)
2. To make the pickled carrots, whisk the vinegar, sparkling water, honey and fennel seeds together. Slice off the carrot tops and set aside for later. Peel the carrots, then use a vegetable peeler or mandolin to make thin carrot ribbons.
3. Toss the carrot ribbons in a bowl with the drained yogurt whey. Leave in the fridge to soften for 1 hr. Drain and rinse.
4. Pour the pickling mix over the carrot ribbons and leave for up to 3 hrs to pickle.
5. To make the carrot top pistou, toast the cashew nuts in a dry frying pan over a medium heat for 2-3 mins till golden. Tip into a food processor.
6. Plunge the carrot tops and basil sprigs into a pan of boiling water and boil for 5 secs. Drain and cool under cold running water straight away. Shake dry and chuck into the food processor. Peel and roughly chop the garlic. Add to the processor with the oil. Blitz to make a thick sauce. Taste and season.
7. Quarter your fennel bulb. Use a veg peeler to make thin, wispy shavings. Toss with the pickled carrots.
8. Serve the carrots and fennel with a dollop of labneh. Top with a drizzle of pistou.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Please enter a nickname for yourself:

Rate