Carrots Cooked in Whey with Wattle Seed Labne

A delicious Dutch carrot dish cooked in whey and garnished with almonds and carrot leaves.
  • By Breville
Ready Time
40 mins
20 mins
20 mins
Serves   2 as a side dish
40 mins
Ready Time
20 mins
20 mins
  2 as a side dish

Matt Stone

Sustainable Cook | TV Presenter


Matt Stone is the head chef of Oakridge winery in Victoria, co-star of the National Geographic food show Recipes that Rock with Blur bass guitarist Alex James and is a regular on top-rating TV show MasterChef. By 22, Matt was head chef of Joost Bakker's eco-restaurant Greenhouse in Perth, when he also went head to head with Neil Perry on Iron Chef. In 2011 he was awarded Gourmet Traveller's Best New Talent award and West Australia's Good Food Guide's Best Young Chef. He then became head chef of Joost's Melbourne Silo Cafe followed by zero-waste cafe Brothl and has also launched a new book The Natural Cook which gives insight into ingenious ways to eat and live sustainably.



  Note: Make the labne the day before 

  • For the labne:
  • 2 cups plain Greek yoghurt
  • 2 tablespoons wattle seeds
  • 3 large juicing carrots
  • 3 bunches Dutch carrots, trimmed, keep some leaves to garnish
  • 1 heaped tablespoon butter
  • Sea salt
  • 150g raw almonds to serve


  1. The day before, sit a sieve over a deep bowl and line with cheese cloth or muslin. Pour the yoghurt into the sieve. Bring the muslin together into a bundle. Place bowl in the fridge overnight or until the liquid has drained from the yoghurt. What you will get is labne (the drained yoghurt) and liquid which is called whey.
  2. Place the labneh in the BREVILLE Boss blender and add 2 tablespoons of wattle seeds. Blend on medium speed for 10 seconds or until wattle seeds and yoghurt are completely combined. Set aside.
  3. Juice the juicing carrots.
  4. Pre- heat BREVILLE Frypan on SEAR Setting.
  5. Pour carrot juice into the hot Frypan and reduce to SIMMER setting.
  6. Stir in 1 cup of whey then add Dutch carrots and cook until tender but still al dente and the juice has turned into thick gravy. Stir in the butter to melt and deglaze the pan. Season.
  7. To serve, spoon the wattle seed labne in the centre of a large plate. Spread with the back of a dessert spoon.
  8. Place carrots on top of the yoghurt and spoon over the sauce.
  9. Sprinkle with almonds and garnish with Dutch carrot leaves.




  • No comments made yet. Be the first to submit a comment

Leave your comment

Guest Wednesday, 26 February 2020
from Chefs
by Appliance