Serves 1
Directions
- 1Start by searing the vegetables like you would meat to get some char and help hold its structure.
- 2Sauté the carrots until they are charred.
- 3Sauté the parsnips until they are charred.
- 4Add butter, honey, and gochujang to a measuring cup.
- 5Mix the ingredients to make the glaze.
- 6Transfer the seared vegetables to a roasting tray.
- 7Pour the glistening glaze over the top of the vegetables.
- 8Roast until they are sticky and spicy.
- 9Add ricotta to a food processor.
- 10Zest a lemon over the ricotta.
- 11Add spices to the ricotta mixture.
- 12Squeeze lemon juice into the ricotta mixture.
- 13Whip the ricotta in the food processor until smooth.
- 14Spread the whipped ricotta on a plate.
- 15Place the roasted carrots and parsnips on top of the whipped ricotta.
- 16Drizzle with extra glaze.
- 17Garnish with fresh dill.
Ingredients
- carrots
- parsnips
- butter
- honey
- gochujang
- ricotta
- lemon
- spices
Equipment
pantongsroasting traymeasuring cupforkfood processorplatespatula
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