Carrots with Verjuice, Currants, and Goat Cheese

Name: Carrots with Verjuice, Currants, and Goat Cheese
Yield: 4
Ingredients: 1/4 cup (40g) dried currants; 1 cup (250ml) Maggie Beer Verjuice; 400g dutch baby carrots (large bunch); 1/4 cup (40g) pine nuts; 100g unsalted butter; Handful flat leaf parsley, chopped; 120g fresh goats' curd

Enjoy carrots done differently and savour the currants, Verjuice, pine nuts, goat's curd and parsley in this side dish.

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