Roast black garlic with poached carrots and honey radishes

Roast black garlic with poached carrots and honey radishes

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  • 6
  • Easy
  • Health conscious Meat-free
  • 30 minutes
  • 40 minutes
  • Woolworths Ken Forrester Viognier 2015


  • 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

Cooking Instructions

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.


Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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