Spiced Baby Carrots with Farro and Danish Fetta
  • Prep time: 25
  • Calories: 490
This dish is centred on some unconventional but super delicious pairings: Indian spices partnered with creamy fetta, which is more common in French cuisine. The spice mix is balanced delicately with slightly bitter fenugreek, earthy turmeric, spicy garam masala, and nutty cumin. Enjoy!
  • 1 Tomato
  • 1 Garlic Clove
  • 1 Ginger
  • 1 Small Bunch of Flatleaf Parsley
  • 1 Bunch of Baby Carrots
  • 0.75 Cups of Farro (Cracked)
  • 60 Grams of Danish Fetta
  • 1.5 Teaspoons of YPI Baby Carrots Spice Mix
  • 1 Teaspoons of Butter (pantry)

Prepare Ingredients:

Bring a medium pot of water to a boil over high heat. Wash the fresh produce. Roughly chop tomato. Peel and mince garlic and ginger. Pick parsley leaves and roughly chop, discarding stems. Halve carrots lengthwise on a diagonal.

Cook Farro:

Add farro to pot of boiling water then reduce to a simmer. Cover with a lid, and cook until tender, about 20 minutes, or until soft. Drain, taste and add salt and pepper as needed.

Toast Spice Mix:

While farro cooks, heat olive oil in a medium pan over medium-high heat. When oil is shimmering, add spice mix and toast until cumin seeds begin to crackle, about 2 minutes. Add tomato and garlic and cook until tomato begins to soften, 3-5 minutes.

Cook Carrots:

Add butter, carrots, and about 3 tablespoons of water to the pan and cover. Reduce heat to medium and cook until carrots are tender, about 10 minutes.

Season Carrots:

Uncover carrots and stir in ginger and parsley. Cook, uncovered, until ginger is fragrant, about 1 minute. Taste and add salt and pepper as needed.

You Plate It:

Divide farro evenly between plates and top with spiced carrots. Sprinkle over fetta. Enjoy!