# Just Down The Road

This recipe is for a ricotta, mushroom, and carrot dish with pickled girolles, a crunchy rye and cep crumb, and a carrot vinaigrette.

- Total time: 7 min
- Category: Drink
- Language: en

## Ingredients

- 1 container milk
- 1 pinch salt
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
- 1 container carrots
- 1 tablespoon olive oil
- 1 sprig thyme
- 1 leaf bay leaf
- 1 tablespoon sweet wine
- 1 container carrot juice
- 1 container pickled carrots
- 1 container girolles mushrooms
- 1 container rye bread and cep crumb
- 1 handful salad leaves
- 1 handful nasturtium leaves
- 1 handful sorrel leaves

## Instructions

1. Heat the milk in a saucepan until just below simmering, around 580 degrees.
2. Add salt, vinegar, and lemon juice.
3. Stir and let it sit for a while.
4. Strain the mixture overnight.
5. Beat the ricotta and check seasoning.
6. Lightly cook the carrots in olive oil, salt, and thyme.
7. Dehydrate the carrots, or bake them at 60-65 degrees for 1.5-2 hours.
8. Add the carrot juice to the saucepan and reduce completely.
9. Add olive oil to the carrot vinaigrette.
10. Pickle the carrots in white wine, water, vinegar, salt, sugar, thyme, bay leaf, and black pepper.
11. Plate the ricotta, pickled girolles, pickled carrots, salad leaves, and carrot vinaigrette.
12. Add rye bread and cep crumbs.

## Equipment

- saucepan
- whisk
- muslin
- strainer
- bowl
- piping bag
- stencil cutter

## Source

- Original video: https://www.youtube.com/watch?v=kJg9vHh48UE
- Recipe page: https://www.cliprecipe.com/recipe/c56ae56b-cda2-4022-b855-17f8678911a6
- Extracted: 2025-01-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt