Roasted carrot platter with pumpkin and maple sirup fruit butter


  • 500 g medium carrots, scrubbed and clean
  • 100 g fresh cranberries
  • 4 tbsp of @callasconfiture Pumpkin and Maple sirup Fruit butter
  • zest of ½ large orange
  • 30 ml / 2 tbsp olive oil
  • 3 tsp harissa paste, adjust to taste (strength varies!)
  • a few springs of lemon thyme
  • 1 garlic clove, finely grated
  • salt, adjust to taste
  • black pepper
  • 20 g almond flakes


  1. Set the oven to 170° C and line a baking tray with baking paper.
  2. Trim the green tops off the carrots and cut carrots into halves lengthwise.
  3. Coat cranberries in 1 tbsp of Callas Pumpkin Fruit butter and mix in orange zest.
  4. In a separate bowl, combine olive oil, 3 tbsp Pumpkin and Maple sirup Fruitbutter, harissa paste, thyme leaves (about 1 tbsp), garlic, salt and a good pinch of black pepper.
  5. Coat dry carrots in the mixture and space them out on a the baking tray & place cranberries at the other end of the tray
  6. Roast for about 20-25 minutes, until carrots are tender and the exterior slightly caramelized and cranberries are soft and jammy.
  7. Toast almonds lightly in a hot pan until lightly browned and fragrant.
  8. Place roasted carrots and cranberries on a large serving platter.
  9. Sprinkle with toasted almonds and fresh thyme

Beet risotto with raspberry jam, balsamico, orange zest and goat cheese

When the evenings are getting colder and darker, people are more and more in the mood for comfort food. For those cosy days, Karen Depoorter would like to share a delicious recipe with 2 of her favorite ingredients: risotto and raspberry jam.


  • 3 medium-sized red beets
  • 1.5 liters of chicken broth
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small shredded onion
  • 125 ml white wine
  • 500 gr risotto rice
  • 125 g Intense raspberry jam (Callas Confiture)
  • 1 tablespoon balsamic vinegar
  • 1 orange, zest and juice (1 tablespoon of juice)
  • 125 g goat cheese
  • pepper and salt


Boil the red beets in salted water, let them cool, peel them and cut them into dice. While the red beets are cooling you can heat up the chicken broth and keep it warm over low heat. Fry the onion in oil in a pot with a thick bottom until it is glassy, then add the risotto rice and stir over low heat for 1 minute. Add the wine and stir until it is absorbed. Add the broth little by little, always over low heat, and stir until the rice absorbs the broth before adding more. Continue this until the rice is soft and looks creamy (takes about 20 minutes)

Add the pieces of red beet, salt and pepper, raspberry jam, balsamic vinegar and orange juice to the creamy rice and stir it. Remove from heat.

Scoop on a plate and sprinkle with red beet, goat cheese, and orange zest.

Turbot & red onion confit


  • 4 turbot fillets (approx. 100 g each)
  • 1 bunch of salsify
  • 250 ml chardonnay vinegar
  • 1 large cevennes onion
  • Pickle: coriander, sushi vinegar, curry, saffron, ginger
  • 50g red onion confit
  • A few springs of dill


Peel and rinse the salsify. Cut it into equal pieces, then simmer them in a pan with a knob of butter and the chardonnay vinegar. The salsify will be ready once the liquid has evaporated and become almost syrupy.

Clean and halve the cevennes onion, vacuum pack with the pickle and let it rest for 24 hours.

Bake the two turbot fillets.

Place a spoonful of onion confit in the middle of the plate, cover with the turbot fillet and arrange the salsify, onions and dill on top