Carottes rôties et crème de ricotta

Roasted carrots and ricotta cream

When you have a bunch of young carrots, roasting them is one of the variations we prefer. They are soft, even sweeter. If you add a cream base, our honey and black garlic and a little crunch, you get a perfect starter.

Ingredients - about 4 people

  • a bunch of carrots (around 5/6 carrots per person depending on their size)
  • 250g ricotta
  • 90g mascarpone
  • olive oil
  • thyme
  • chestnut honey and black garlic
  • unsalted peanuts
  • salt
  •  

    1° / Preheat the oven to 180°C. Prepare the carrots: wash them, cut the tops, and if they are organic, you can leave the skin on. Then place them in a dish covered with baking paper. Drizzle them with olive oil, add a little salt and a few sprigs of thyme. Cook for 45 minutes, turning them occasionally.

    2° / For the ricotta cream, mix the ricotta and mascarpone vigorously until you obtain a smooth cream. The mascarpone will add smoothness and sweetness to the ricotta.

    3° / When the carrots are colored and soft, it’s time to dress them. On each plate, start with a generous layer of ricotta cream. Place a few roasted carrots on top of which we will distribute the equivalent of a teaspoon of chestnut honey and black garlic. Finish with a handful of crushed peanuts, a little thyme and two pinches of salt.

    **note : 
ricotta cream with a ratio of 2/3 ricotta, 1/3 mascarpone can be used as a base for almost any roasted vegetable!