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Roast black garlic with poached carrots and honey radishes

By Hannah Lewry
6
Easy
30 minutes
40 minutes

Ingredients

  • 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

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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