Tuesday, June 02, 2009

Warm Gingered Carrot Salad with Feta Cheese

Warm ginger and carrot salad with feta cheese / Ingveriporgandid fetajuustuga

Updated and revised, with a new photograph. Originally posted on November 24, 2005

We don't eat meat every day in our household. We're not vegetarians, but meatless days definitely outnumber the meaty ones. Here's a typical dish we would have as an evening meal - a large portion of sauteéd, yet still slightly crunchy carrots, seasoned with mustard seeds and lots of ginger and topped with feta cheese just before serving. Served with some crusty Italian or French bread, and you're set for a wholesome and light meal. It would also work well on a buffet table, as the carrot salad tastes nice when lukewarm.

See other vegetarian carrot recipes @ Nami-Nami:
Oil-marinated carrots with rosemary and orange
Alanna's carrots with African spices, my way
Kalyn's Roasted Carrots and Mushrooms with Thyme and Parsley
Alanna's Cumin Carrot Chips
Estonian grandmother's Carrot Ragout
Warm Moroccan Carrot Salad

Warm Ginger and Carrot Salad with Feta Cheese
(Soe porgandisalat fetaga)
Serves 4 as a side dish or 2 as a main meal

Warm gingered carrot salad with feta cheese / Soe ingveri-porgandisalat fetajuustuga

500 grams of organic carrots, thickly sliced
1 onion or 3 shallots, peeled and sliced
1 heaped tsp mustard seeds
2 Tbsp butter
100 ml /almost 1/2 cup/ water
2-3 tsp finely grated fresh ginger
1 tsp sea salt
2-3 Tbsp fresh parsley or basil or chives
100-150 grams crumbled for cubed eta cheese
freshly ground black pepper, to taste

Peel the carrots and slice thickly. Peel and slice the onions finely.
Heat butter on a heavy frying pan over a medium heat, add mustard seeds and fry for a minute, until the mustard seeds start 'popping'.
Add carrots and sauté for about 5 minutes, stirring occasionally.
Reduce heat a little, add the onion slices and continue sautéeing for another 5 minutes, until onion starts to turn opaque.
Add the water and cook, until the water has evaporated and the carrots are al dente.
Season with ginger, salt and herbs, cook for another minute and then remove from the heat.
Transfer onto a warmed serving dish, scatter feta cheese on top and season with some freshly ground black pepper.

Warm gingered carrot salad with feta cheese / Soe ingveri-porgandisalat fetajuustuga

21 comments:

paz said...

I think this recipe is for ME! It's got everything that I like -- ginger,carrots, parsley & feta cheese! I can't wait to try it.

Pille, could you please e-mail me. I've got some questions to ask about growing herbs indoors. Thanks!

Paz

Pille said...

Hi Paz,
well I did have you in my mind when I posted this recipe. You seemed to like my previous carrot dish, and I found this one similarly pleasing to the palate:)
Let me know what you thought of it!
I'll email you regarding the herbs!
Pille

Pille said...

Here is a comment Anita left on 29.11.2005:
I made yesterday the carrot dish with feta cheese, which you wrote about a few days ago. It tasted really good! I wouldn't have thought of such a combination, but I learn something new every day...
Even my bf, who likes to have meat in his dinners, was impressed :)
Thanks for the inspiration!
Anita

Manne said...

Tried making this for lunch today to replace the usual pasta, and served it with "pork & dijon" suasages from Somerfields. Skipped the feta though, since I wanted a somewhat light meal, and even without it was absolutely delicious.

Definitely added to my short list of "great things to throw together for lunch".

Thanks for the tip. :)

Manne said...

This is excellent! So good I made it twice today... ;) Dinner was pastrami style salmon with carrots and brussel sprouts inspired bu this recipe. Worked really well! Recipe for the salmon originally from Adventures in the Breadbox. Combined that with your inspired carrots and had the best dinner in quite some time.

Pille said...

Hi Magnus, thanks for trying my recipe and I'm glad it worked out for you!
I've already spotted a very similar recipe in Casa Moro, where carrots were pureed and served with feta. I'll definitely try that one quite soon, so come back to check for more:)

Zipi said...

Hi' I am a reader from Israel. I would like to know wether the carrots are served hot,cold or on room temperature.
Thank you for sharing your recipes with us.

Pille said...

Hi Zipi - it's a wonderful dish, as it's very versatile. You can serve it hot as a side dish, or lukewarm or cold on a buffet table. It's your call!
PS Welcome to Nami-nami - you're my first 'official' reader from Israel!

K and S said...

looks so good!

James said...

Looks great, although "black pepper to taste" = "no black pepper" for me.

Lydia (The Perfect Pantry) said...

I'm sure I never would have thought to combine warm carrots with feta, but it looks delicious and now I have to try it! I'm bookmarking.

Justin said...

the addition of ginger makes this really interesting to me, and I almost always have some feta in the house, so I should try this

Emma said...

Oh, looks really tasty Pille!

Kalyn said...

Oh yes, I would happily have this for dinner. Just lovely photos too.

Farmgirl Susan said...

What Lydia said. ; )

rachel said...

This looks amazing. A perfect lunch for me and Massimo!

Viktoria Schiöler said...

We don´t eat meat everyday either and it´s nice to get inspiration from others. Your carrot- and fetasallad looks delicious!

Anonymous said...

Hi Pille,
Thanks for a great recipe. I made this for dinner one day last week and it was delicious. Carrots are my both my daughter's and my husband's favorite vegetable. Yum, yum!
Angela

Vilma said...

I made this salad yesterday as a light snack and it turned out wonderful. Thanks for the recipe!

hannn said...

This sounds amazing. It would also go well with barbequed food or what do you think, as a side dish? I might try this one next weekend :)

Viktoria Schiöler said...

This salad in really nice, I´ve made it and I´ll make it again! (I wrote about it on my blog and I hope that is ok for you.)