Spicy Glazed Carrots & Parsnips

Name: Spicy Glazed Carrots & Parsnips
Total time: 12 min
Cuisine: Korean
Ingredients: 4 carrots; 4 parsnips; 100 ml butter; 50 ml honey; 2 tablespoons gochujang; 250 g ricotta; 1 lemon zest; 1 pinch salt; 1 pinch black pepper

12m

Serves 1

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Spicy Glazed Carrots & Parsnips

facebook.com

12m

Serves 1

Directions

1Sear carrots and parsnips in a pan, like you would with meat, to get some char and help hold its structure.
2Pour a glistening glaze over the top of the carrots and parsnips. The glaze is made up of butter, honey and gochujang.
3Roast the carrots and parsnips in the oven until roasted.
4In a food processor, whip ricotta with lemon zest, salt, and black pepper.
5Serve the roasted carrots and parsnips on top of a bed of lemony spiced whipped ricotta.

Ingredients

4 carrots
4 parsnips
100 ml butter
50 ml honey
2 tablespoons gochujang
250 g ricotta
1 lemon zest
1 pinch salt
1 pinch black pepper

Equipment

frying panroasting panfood processor

Spicy Glazed Carrots & Parsnips

12m

Serves 1

facebook.com

Spicy Glazed Carrots & Parsnips

facebook.com

12m

Serves 1

Directions

1Sear carrots and parsnips in a pan, like you would with meat, to get some char and help hold its structure.
2Pour a glistening glaze over the top of the carrots and parsnips. The glaze is made up of butter, honey and gochujang.
3Roast the carrots and parsnips in the oven until roasted.
4In a food processor, whip ricotta with lemon zest, salt, and black pepper.
5Serve the roasted carrots and parsnips on top of a bed of lemony spiced whipped ricotta.