Serves 1
Directions
- 1Sear the carrots in a pan with olive oil until charred.
- 2Remove the carrots and sear the parsnips in the same pan until charred.
- 3Add the seared carrots and parsnips to a baking dish.
- 4Prepare the glaze by combining melted butter, honey, and gochujang in a measuring cup.
- 5Pour the glaze over the carrots and parsnips in the baking dish.
- 6Mix the glaze with the vegetables to coat them evenly.
- 7Roast the vegetables in the oven.
- 8Prepare the whipped ricotta by adding ricotta, lemon zest, spices, and lemon juice to a food processor.
- 9Blend until smooth and whipped.
- 10Spread the whipped ricotta on a plate.
- 11Place the roasted glazed carrots and parsnips on top of the whipped ricotta.
- 12Serve and enjoy.
Ingredients
- 6 Carrots
- 6 Parsnips
- Butter
- Honey
- Gochujang
- Ricotta
- 1 Lemon
- Spices
Equipment
Frying panTongsPyrex measuring cupRoasting trayFood processorPlateSpatulaForkKnife
Tips
- For a more roasted style, half the glaze amount to get less glaze and more roasting.
- Searing the vegetables like meat helps them hold their structure.
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