SPICY GLAZED CARROTS & PARSNIPS
Consider this recipe the third evolution of my Christmas carrot recipes. We have gone a slightly different route from last years Spicy Honey Carrots with the cook mostly being done in the oven opposed to on the stove, making it more accessible to create a larger sharing product opposed to only being able to 3-4 carrots as a time.
Glazed carrots are something special, but I have also added in the incredibly underrated parsnips as well. Be careful to get smaller parsnips or to core the big ones are the middle is incredibly fibrous and hard to eat.
The best part in the recipe is the bed of whipped ricotta it sits on, and I would reccomend just making this to bed your vegetables, as a crudités dip or just smeared onto crusty bread as a spread.
SPICY GLAZED CARROTS & PARSNIPS
〰️
SPICY GLAZED CARROTS & PARSNIPS 〰️
(W/ WHIPPED RICOTTA)
8 large carrots (cut vertically in half)
3 large parsnips (cut vertically in half,
and into small sizes for long parsnips)*
100gm butter (melted)
70gm gojuchang
70gm honey
Neutral oil
Whipped Ricotta
500gm ricotta
1/2 lemon (juice & zest)
2 tbl sp tahini
1 tea sp sumac
1/4 nutmeg (freshly microplaned)
Salt to taste
Preheat oven to 180 degrees celsius fan forced
In a large pan over high heat add fair glug of oil before allowing it to get steaming hot. Place the carrots and parsnips in batches and char hard on both sides (you want an almost burnt deep sear) before removing and placing on large baking tray.
In a bowl mix together melted butter, gojuchang and honey until you end up with a sauce consistency with it all well combined. Pour the glaze over the vegetables in the tray and making sure they’re all covered. Pop into the oven for 45 minutes and turn halfway through.
For the whipped ricotta place all ingredients into a food processor and blitz until you have a smooth and aerated whipped consistency. Add salt to taste and pop into fridge until ready to use.
To plate add a bed of whipped ricotta and then layer the glazed carrots and parsnips on top.
*larger parsnips can have quite a hard core, so feel free to core them before continuing or you can also just eat around it once cooked.