Recipe

Ingredients
1 tbsp. butter

1 cup of carrot, cut into macedonia

1 cup of fennel, cut into mace

1 sprig fresh thyme

1 tbsp. honey

1 clove garlic, crushed

1 cup feta cheese

1/2 cup sour cream

1/4 cup toasted pine nuts

lemon olive oil, to taste

1 tbsp chopped parsley

Preparation
1. Melt butter in a skillet over medium-high heat. Add carrots, fennel, thyme, honey and garlic clove. Cook for about 12 minutes or until vegetables are well caramelized. Season generously with pepper and remove from heat. Remove garlic clove and thyme sprig and set aside.

2. In food processor, combine feta cheese and sour cream. Blend until smooth and silky. Pour feta mixture into serving bowl and add caramelized vegetables. Garnish with toasted pine nuts, parsley and a drizzle of lemon olive oil.

3. Serve with baguette, crudités or crackers.