Spicy Glazed Carrots & Parsnips with Whipped Ricotta
Ingredients
8 large carrots (cut vertically in half)
3 large parsnips (cut vertically in half; cut long ones into smaller pieces, and core large ones)
100g butter, melted
70g gochujang
70g honey
Neutral oil
Whipped Ricotta
500g ricotta
1/2 lemon (juice and zest)
2 tbsp tahini
1 tsp sumac
1/4 nutmeg, freshly microplaned
Salt to taste
Directions
Preheat the oven to 180C fan forced.
In a large pan over high heat, add a fair glug of oil and let it get steaming hot. Char the carrots and parsnips hard in batches on both sides (you want an almost-burnt deep sear), then transfer to a large baking tray.
In a bowl, mix the melted butter, gochujang and honey until well combined into a sauce. Pour the glaze over the vegetables and make sure they are all covered.
Roast for 45 minutes, turning halfway through.
For the whipped ricotta, blitz all the ricotta ingredients in a food processor until smooth and aerated. Season with salt to taste and chill until ready to use.
To plate, spread a bed of whipped ricotta and layer the glazed carrots and parsnips on top.
