Food by VICE

Charred Carrots with Herb Ricotta and Pickled Shallot Recipe

PSA: Grill your carrots.

by PJ Calapa
Oct 23 2018, 1:00pm

Photo by Farideh Sadeghin

Servings: 4
Prep: 15 minutes
Total: 1 1/2 hours

Ingredients

for the pickled shallot:
1 cup champagne vinegar
1/2 teaspoon cracked coriander seeds
1 1/2 tablespoons honey
1 small red onion or shallot, thinly sliced

for the herb blend:
1/2 cup shelled pistachios
1/2 cup picked basil
1/4 cup carrot tops, cleaned
1 teaspoon fresh lemon juice
1 tablespoon chives
2 1/2 tablespoons olive oil
Kosher salt, to taste

for the vinaigrette:
1/4 cup pickling liquid from pickled shallot
1/4 cup olive oil
1 small shallot, minced
kosher salt and freshly ground black pepper, to taste

for the carrots:
1 pound purple carrots, trimmed
¼ cup olive oil
kosher salt, to taste
1 tablespoon flowering thyme
15 coriander seeds, crushed

to serve:
1 cup Italian sheep’s milk ricotta
2 tablespoons roughly chopped dill
kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 lemon, zested

Directions

1. Pickle the shallot: Bring the vinegar, coriander seeds, and honey to a boil in a small saucepan with 1/2 cup water. Add the shallots and remove from heat.

2. Make the herb blend: Toast the pistachios in a small pan over medium-low heat until in pan dry until ultra toasted and super nutty, about 15 to 20 minutes. Bring a small saucepan of water to a boil and add the basil and carrot tops. Cook for 30 seconds, then drain and transfer to an ice bath. Squeeze out any excess water, then transfer the herbs to a small food processor with half of the pistachios, the oil, chives, and lemon juice and purée until smooth. Season with salt. Roughly chop the remaining pistachios and set aside.

3. Make the vinaigrette: Whisk together the ingredients and season with salt and pepper.

4. Grill the carrots: Light a grill. Toss the carrots with the oil, thyme, coriander seeds, and salt. Grill the carrots, turning as needed, until burnt, 20 minutes. Don’t be scared, these will be burnt to fuck, but then we’ll peel them, and they’ll be nice and sweet. Carefully peel with knife edge or fingers until some, but not all, of the char flakes off; slice into 1-2 inch pieces.

5. Plate with ricotta on bottom of a serving platter, then a solid layer of the herb blend. Toss the carrots with the vinaigrette and arrange on top of the herb blend. Garnish with the remaining crushed pistachios, the fennel flowers, borage, chopped dill, chive blossom, basil, and pickled onions.

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