Ingredients

Method

• 2 bunches heirloom carrots
• 2 cups Woolworths organic carrot juice
• 2 cups vegetable stock
• 1 clove black garlic (or ordinary garlic)
• sea salt and freshly ground black pepper, to taste
• 100 g butter
• 150 g radishes
• 2 T honey
• 1 t fresh thyme
• ½ cup buttermilk
• 1 x 250 g fresh ricotta tub

Method

Ingredients

Preheat the oven to 200°C. Poach the carrots in the carrot juice and vegetable stock over a medium heat for 20 minutes or until soft.

Sprinkle the garlic with sea salt, mash with the back of a knife and mix with the butter to form a paste.

Remove the carrots from the juice and arrange on a baking tray with the radishes. Coat with the garlic butter, honey and thyme. Season to taste and roast for 15 minutes, turning occasionally.

Gently fold the buttermilk into the ricotta a little at a time until smooth. Spoon over the carrots just before serving.

Cook's note: Save time by poaching the carrots in advance and roasting them shortly before serving.

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