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.