Roasted Heirloom Carrots with Cashew Ricotta and Carrot-Top Tarragon Puree

Sean Baker, Executive Chef at Gather restaurant in Berkeley, describes his cooking style as "vegetable focused." In this recipe he features the whole carrot-the roots are roasted and the tops are pureed with fresh herbs, olive oil and lemon juice. He suggests using Purple Haze or Nantes variety. You will not need all of the cashew ricotta and carrot-top puree for this dish; refrigerate the rest for another use. At the restaurant, Chef Baker prepares a confit by slow cooking green garlic in olive oil, as described below. If you can't find green garlic, he says you can omit the confit and simply make a vinaigrette by whisking 1 Tbs. lemon juice into 2 Tbs. garlic-infused olive oil.
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