Roasty Baby Carrot, Parsnip and Red Onion on Whipped Ricotta
Photography Sarah Tuck.
This pretty-as-a-picture dish makes for the perfect side for almost any roast or grilled meat.
Serves: 4 as a main or 6 as a side
INGREDIENTS
9 baby carrots, halved lengthways
4 medium parsnips, halved lengthways
1 large red onion, halved and cut into wedges
3 tablespoons extra virgin olive oil
1½ teaspoons cumin seeds
sea salt and ground pepper
WHIPPED RICOTTA
500 grams ricotta cheese
1 tablespoon honey
1 teaspoon sea salt
CHILLI HONEY
125ml runny honey
1 teaspoon chilli flakes
TO SERVE
⅔ cup toasted walnut pieces
METHOD
Preheat the oven to 190°C fan bake.
Put the carrots, parsnips, red onion, oil and cumin seeds in a roasting dish. Toss to coat everything, season with salt and pepper and spread out into a single layer. Roast for 10 minutes, toss again, and roast for a further 15–20 minutes until golden and cooked through.
WHIPPED RICOTTA: Put the ricotta, honey and salt in a food processor and whiz until the mixture is smooth, about 1 minute. Store in a sealed container in the fridge for up to 2 days.
CHILLI HONEY: Put the honey and chilli flakes in a microwave-safe jug and heat for 15 seconds, just to warm through. Pour into a container and store covered for up to a week.
TO SERVE: Spoon the ricotta onto a serving dish, top with the vegetables, walnuts, and a drizzle of the chilli honey.
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