Caramelized Carrots With Herbed Goat Cheese Snow

• Goat Cheese "Snow"
• 4 ounces goat cheese
• 1/2 cup milk
• 1 tablespoon chives
• 1 tablespoon fresh thyme
• black pepper
• Caramelized Carrots
• 2 pounds carrots, peeled
• 3 tablespoons olive oil
• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1/2 teaspoon fennel seed
• 1/2 teaspoon urfa or other chili pepper
• 2 tablespoons apricot jam (or orange marmalade)
• 1 tablespoon orange juice
• maldon or other flakey salt

1. Blend cheese with milk until smooth. Fold in pepper, chives and thyme. Pour into a 9x9 baking dish, cover and freeze. You may either scrape and stir with a fork every 15 minutes until frozen granita-style or allow it to freeze in one piece and break into chunks.
2. Heat oven to 425. Toast cumin, coriander, fennel and pepper in a dry skillet until fragrant. Let cool then grind in a mortar and pestle. Cut carrots in half, toss with olive oil. and a generous sprinkling of spices. Arrange on a baking sheet so they are not too crowded and bake about 15 minutes or until starting to brown. Meanwhile, heat jam (I did 20 seconds in microwave) until syrupy and mix with juice. Flip carrots, drizzle with jam and roast until edges are browned and starting to crisp.
3. Place carrots on a platter and scatter "snow" on top. Garnish with fresh thyme and chives and a sprinkling of maldon salt.

snow, goat cheese, milk, chives, thyme, black pepper, carrots, carrots, olive oil, cumin, coriander seed, fennel seed, urfa, apricot, orange juice, salt

Taken from food52.com/recipes/22118-caramelized-carrots-with-herbed-goat-cheese-snow (may not work)