Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Carrot mostarda
- Preparation and cooking time
- Total time
- Easy
- Makes 290g
Ingredients
CARROT MOSTARDA
- 400g carrots, peeled and thinly sliced
- 2 lemons, zested and juiced
- 2 tbsp red wine vinegar
- 100g caster sugar
FOR EACH CICCHETTO
- 1 thick slice fresh or toasted baguette
- ¼ tsp english mustard
- 2 tbsp mascarpone or cream cheese
- 1 thin slice roast ham
Method
- STEP 1
Combine the carrots, lemon zest and juice, and vinegar in a small pan with 500ml of water and bring to the boil. Add the sugar and, once dissolved, turn down the heat to a low simmer, cover, and cook slowly for 1 hour-1 hour 30 minutes.
- STEP 2
The carrots should be soft and the liquid reduced and syrupy. The mostarda keeps well, like homemade jam, in an airtight jar in the fridge. To assemble the cicchetti, on each slice of bread spread the mustard, followed by the mascarpone, then the carrot mostarda and top with a slice of roast ham.
