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
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