Method

Place currants into small plastic container, cover with ¼ cup of the Verjuice and let stand until reconstituted.Fill the 5 litre pot with water. Make the water ‘salty like the sea’ and bring to a boil.
Trim the carrot tops but don’t remove them all together – leave about 2cm at the top. Blanche the carrots in the boiling water for approximately 3 to 5 minutes.

To check if carrots are ready remove a carrot from the boiling water and sliding a clean chux over the carrot should remove the skin. Pull when ready and repeat the removal of skin with the chux to all the carrots whilst carrots still warm.

In the sauté pan, toast the pine nuts over a low heat until light brown. Do not go darker or pine nuts will taste burnt. Remove the pine nuts from the pan and heat the butter over a medium heat until melted.

Add the carrots and increase the heat to take the butter to nut brown. This will take 5 – 6 minutes. Add the Verjuice to the pan and let cook with carrots to form a syrup. Add strained currants, parsley and pine nuts and place onto the serving dish. Top with goats cheese and serve.