Roasted new carrots with feta and peanuts

Ingredients

• 1 bunch of early carrots with their tops
• 10 cl of white wine
• 5 cl of walnut oil
• 2 tablespoon(s) orange juice
• 200g feta
• 50 g crushed peanuts

For the sauce

• half the carrot tops

• the juice and zest of 2 organic lemons

• 1 tablespoon(s) peanut butter
• 1 yellow onion

Preparation

1. Preheat the oven to 180°C (th.6).

2. In a bowl, mix the white wine, walnut oil and orange juice.

3. Cut the carrot tops, keeping 2 cm of stems. Peel the carrots then cut them in 2 lengthwise. Place them in a baking dish and sprinkle them with the previous mixture. Add salt and pepper, then bake for 35 minutes.

4. Once the carrots are tender, add the feta cut into small cubes and sprinkle with crushed peanuts. Continue cooking for 10 minutes.

5. Meanwhile, make the sauce by mixing half of the carrot tops with the lemon juice, the peanut butter, as well as the peeled and cut onion.

6. Once the carrots are cooked and the feta is golden, enjoy them with sauce and sprinkled with lemon zest.