Coffee-Maple Carrots with Whipped Feta

Ingredients

Carrots

• 600 g carrots, peeled and cut into ½-inch-thick batons
• 1 tbsp olive oil
• ¼ tsp fine salt
• 1 tbsp maple syrup
• 1 tsp instant espresso powder
• 1 tbsp hot water

Feta base

• 150 g feta
• 100 g plain Greek yogurt
• 1 tsp lemon juice
• 1 tbsp chopped chives

Equipment

Air fryer, blender or small processor, small bowl

Allergens and ingredient notes: Milk; contains caffeine.

Step by step

Before you start

Use a basket air fryer and only accessories explicitly approved by its manufacturer. Do not use loose foil or parchment. Keep food in one layer with gaps and leave clearance below the heating element. Preheat according to the appliance manual; if the listed quantity cannot fit with gaps, add batches and allow extra time. Two batches of 300 g carrots. Add the maple-coffee mixture after cooking.

1. Preheat the air fryer to 380°F (195°C) according to its manual, about 5 minutes. Toss carrots with oil and salt. Air-fry 300 g at a time in one layer for 14–18 minutes, shaking halfway, until tender and browned; repeat for 2 batches.
2. Dissolve espresso powder in the hot water, then stir in maple syrup. Toss the hot cooked carrots with this mixture off the heat.
3. Blend feta, yogurt and lemon juice until creamy. Spread on a platter, top with glazed carrots and scatter chives. Divide into 4 side portions.

The Devotti twist: A small amount of dissolved coffee gives the maple glaze a roasted edge without gritty grounds.

Make ahead and storage

Refrigerate in a shallow covered container within 2 hours for up to 3 days. Reheat savory leftovers to 165°F (74°C); add cold garnishes after reheating.