Roasted Carrots with Brown Butter Pistachios over Whipped Ricotta
1 tbsp olive oil
1 tbsp ancho chili powder
1/4 cup pistachios
2 bunches of carrots (or ~500g)
1 orange
1 cup whole milk ricotta
3 tbsp butter
Pre Recipe Prep
Option to do day before:
Roast your carrots (Step 1) and reheat just before serving (if doing this - cut cooking time by 5 so they stay firm upon reheat)
Whip your ricotta (Step 2)
Roast your carrots
Trim your carrot tops and peel (optional) if you like. Toss carrots in 1 tbsp olive oil, 1 tbsp ancho chili powder and a good pinch of salt. Bake at 400 for 15-20 minutes until slightly softened but still firm.
Whip your ricotta
While your carrots bake, whip your ricotta. Add ricotta to a small blender or food processor. If it's too thick add a splash of milk or cream to allow for the blender to do it's magic. Blend until smooth
Make your browned butter pistachios
Add 3 tbsp butter to a small frying pan. Warm over medium heat and cook until the butter begins to brown (about 5 minutes max). Just as it begins to smell nutty and you begin to see brown bits, add chopped pistachios and cook for 30 seconds. Remove from heat immediately.
Assemble
To your serving platter, add whipped ricotta, carrots and drizzle with browned butter pistachios. Top with zest of 1 orange and a good drizzle of juice from your orange.
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