Roasted Heirloom Carrots With Cashew Ricotta And Carrot-Top Tarragon Puree
This recipe is a celebration of fresh produce and vibrant flavors. Green garlic confit, roasted carrots, and cashew ricotta come together with a carrot-top tarragon puree to create a dish that is both visually stunning and delicious. The combination of textures and tastes will satisfy your palate and leave you wanting more. Enjoy this flavorful and nutritious meal that is sure to impress your family and friends!
— Constant Cookbook
Ingredients
- 5 medium stalks green garlic, cut into 1/4-inch rounds (reserve green tops for another use)
- Olive oil as needed
- 3 bunches medium carrots, cut into 1-inch pieces, tops reserved
- Olive oil as needed
- Salt and freshly ground pepper, to taste
- 2 cups cashews, soaked in warm water for 2 hours
- 1 Tbs. nutritional yeast
- 3 cups water
- Salt, to taste
- 1 bunch fresh flat-leaf parsley, leaves picked
- 2 bunches fresh tarragon, leaves picked
- 1 garlic clove
- 3 cups olive oil
- 3/4 cup fresh lemon juice
- Salt, to taste
- Fresh lemon juice, as needed
- 2 oz. watercress
Instructions
- To make the green garlic confit, place the green garlic in a sauté pan and cover with olive oil. Set over medium heat and heat until the oil starts to bubble. Reduce the heat to low and cook, checking every 30 minutes, until the garlic is soft, about 4 hours. Let cool.
- To roast the carrots, preheat an oven to 400°F. In a bowl, toss the carrots with olive oil, salt and pepper. Transfer to a rimmed baking sheet and roast in the oven until tender, about 25 minutes. Set aside.
- To make the cashew ricotta, drain the cashews and discard the soaking water. Place the cashews in a food processor, add the nutritional yeast and slowly add the 3 cups water, processing until the cashews are broken down to the consistency of ricotta cheese. Adjust the seasoning with salt.
- To make the carrot-top tarragon puree, bring a saucepan of water to a boil over high heat. Roughly chop the 1 bunch reserved carrot tops, add to the boiling water and cook for 9 to 12 minutes. Drain and shock in a bowl of ice water. When the carrot tops are cool, squeeze out the water until completely dry. Place in a blender and add the parsley, tarragon, garlic clove, olive oil and lemon juice. Blend until very smooth. Adjust the seasoning with salt.
- To assemble, place the roasted carrots and the green garlic confit in a bowl. Add a touch of lemon juice to balance the oil. Add the watercress and toss lightly. Place a line of the cashew ricotta on a plate. Drizzle with a little tarragon puree and place the carrots and watercress on top. Serve immediately. Serves 4.
- Recipe by Sean Baker, Executive Chef, Gather, Berkeley, CA.
Yield
Serves 4.
Comments
No comments found.