Medium difficulty
Glazed Carrots with Whipped Vegan Ricotta
Course
Main course
Preparation time
45 min
Servings
2
Ingredients
For the glazed carrots:
Carrots with tops
5
Pietro Coricelli grapeseed oil
As needed
Paprika, turmeric, curry powder and a splash of vinegar
To taste
For the vegan ricotta:
Tofu
250 g
Cashews
50 g
Garlic
1 clove
Lemon
½
Turmeric
2 tsp
Plant-based milk
30 mL
Pietro Coricelli grapeseed oil
As needed
To finish the dish:
Carrot tops, pomegranate, mixed nuts
To taste
Preparation
Prepare the carrots
Remove the carrot tops and set them aside for the final garnish.
Wash the carrots thoroughly and arrange them on a baking tray.
Season and flavour
Season the carrots with paprika, turmeric, curry powder and a little maple syrup.
Add a generous drizzle of grapeseed oil.
Roast the carrots
Cook in a preheated oven at 200°C for around 20 minutes, until the carrots are tender and lightly caramelised.
Prepare the vegan ricotta
Place the tofu, cashews, lemon juice, garlic, plant-based milk, turmeric and grapeseed oil in a blender or food processor. Blend until smooth and creamy.
Plate up and finish the dish
Sprinkle with chopped parsley. Finish with a drizzle of extra virgin olive oil to enhance the flavours and aromas. Serve immediately while piping hot.
CHEF'S TIP
For extra freshness, add a squeeze of lemon or a few mint leaves.
They’re also delicious made with chickpeas instead of tofu.
Grapeseed oil
