Salt-Baked Heirloom Carrots with...Salt-Baked Heirloom Carrots with Whipped Pine Nut Ricotta & Dukkah Chimichurri

A sophisticated exploration of the humble carrot, salt-baked to concentrate natural sugars, paired with a creamy fermented pine nut 'cheese' and a vibrant, zero-waste herb oil.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 200°C (400°F). Wash the carrots thoroughly, removing the tops and setting them aside for the chimichurri. Do not peel the carrots to preserve their structural integrity.

2. 02

   In a deep roasting tray, create a 1-inch bed of kosher salt. Lay the carrots on the salt and cover them entirely with the remaining salt. Bake for 45-50 minutes until the carrots are tender and their flavors are highly concentrated.

3. 03

   While the carrots bake, prepare the pine nut ricotta. Drain and rinse the soaked pine nuts. Blend them with lemon juice, nutritional yeast, a pinch of salt, and 2-3 tablespoons of water until a smooth, silken ricotta-like consistency is achieved. Chill until ready to serve.

4. 04

   For the chimichurri: Finely mince 1 cup of the reserved carrot tops and the parsley. Combine in a small bowl with the extra virgin olive oil, microplaned garlic, apple cider vinegar, and the Dukkah spice blend. Season with sea salt to taste.

5. 05

   Carefully remove the carrots from the salt crust. Use a dry pastry brush to remove any excess salt. The skins should be slightly wrinkled and the centers soft.

6. 06

   To plate: Spread a generous dollop of the whipped pine nut ricotta onto the center of four chilled plates. Arrange three different colored carrots on top of the cheese. Drizzle with the Dukkah chimichurri and garnish with additional pine nuts or micro-greens for a professional finish.