Grilled Baby Sweet Carrots (gf) Recipe
House made ricotta, harissa oil, fried chioggia beet chips, garden shiso & pea tendrils
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Carrots
Preheat your grill to medium-high heat. Toss the baby sweet carrots in a bowl with olive oil, harissa paste, salt, and black pepper until evenly coated.
- 2
- 3
Prepare the Ricotta
In a small bowl, mix the ricotta cheese with a pinch of salt and pepper to taste. Set aside.
- 4
Make Beet Chips
Using a mandoline or a sharp knife, slice the Chioggia beet thinly. Heat a small amount of oil in a frying pan over medium heat and fry the beet slices until crispy. Remove and drain on paper towels, then season with salt.
- 5
Assemble the Dish
On a serving platter, arrange the grilled baby sweet carrots. Dollop the seasoned ricotta on top of the carrots. Garnish with fried Chioggia beet chips, shiso leaves, and pea tendrils.
