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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.