(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.