Thanksgiving carrots

Name: Thanksgiving carrots
Cuisine: Korean
Ingredients: carrots; parsnips; butter; honey; gochujang; ricotta; lemon; spices

Serves 1

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.

pantongsroasting traymeasuring cupforkfood processorplatespatula