Servings: 1 side dish
Equipment
- 1 Stovetop
- 1 Stockpot
- 1 Bowl
- PRV Paper Towels
- 1 Parchment-Lined Sheet Tray
- 1 Blender
Ingredients
Part 1: Rich Terracotta Roasted Carrots
- 454 g Carrots
- 10 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 5 g Salt
- 10 g Extra Virgin Olive Oil
- 4 g Smoked Paprika
Part 2: Whipped Ricotta
- 454 g Ricotta Cheese
- 3 g Salt
- 2 g Black Pepper
Part 3: Assembly
- 10 g Roasted Pistachio
- 10 g Extra Virgin Olive Oil
- 10 g Balsamic Vinegar
- 5 g Sea Salt
Instructions
Part 1: Rich Terracotta Roasted Carrots
- Blanch the carrots for 1 minute and place them in an ice bath.
- Dry off the carrots.
- Toss with the remaining ingredients and place in an parchment-lined sheet tray.
- Roast at 190°C/375°F for about 12-15 minutes, tossing half way through.
Part 2: Whipped Ricotta
- In a blender, puree all the ingredients together until smooth.
- Reserve chilled.
Part 3: Assembly
- Smear the whipped ricotta in the center of the plate.
- Place the roasted carrots on top. Drizzle with balsamic reduction and a sprinkle of crushed roasted pistachios.
- Drizzle the carrots with extra virgin olive oil and a sprinkle of sea salt.