Carrots On Carrots Recipe
Carrot Ricotta, Toasted Pepitas, Pumpkin Seed Oil, Lions Mane, Fried Kale
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Ingredients
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Main Ingredients
Method
Instructions
Prepare the Carrot Ricotta
Peel and chop the carrots into small pieces. Steam or boil them until soft, about 10-15 minutes. Once cooked, transfer them to a blender with ricotta cheese, salt, and pepper. Blend until smooth and creamy. Set aside.
Sauté the Lion's Mane Mushrooms
In a skillet over medium heat, add a tablespoon of pumpkin seed oil. Once heated, add the Lion's Mane mushrooms and sauté for about 5-7 minutes until golden brown. Season with salt and pepper.
Fry the Kale
In another pan, heat the remaining tablespoon of pumpkin seed oil. Add the chopped kale and sauté until crispy, about 3-5 minutes. Season with salt.