Triple Creme Carrots with Will Studd Brillat Savarin


4–5 medium carrots, quartered

Olive oil for cooking

2 garlic cloves, crushed

125ml (1/2 cup) white wine

200g Will Studd Brillat Savarin or Le Dauphin Petit Double Creme

Salt and freshly ground black pepper

1 tbsp chopped chives

1 tbsp chopped pepper


Steam carrots for 3–4 minutes or until just cooked

Heat a small saucepan over a medium heat and add a splash of olive oil. Cook garlic for 1–2 minutes, stirring often until just fragrant. Add white wine and allow to reduce slightly. Slowly add the triple cream cheese allowing each bit to be incorporated until you achieve a smooth sauce.

Check seasoning, add chopped herbs and serve sauce over the carrots.

(Serves 2 as a side dish)