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Roast black garlic with poached carrots and honey radishes

40 minutes

Roast black garlic with poached carrots and honey radishes

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

2 bunches heirloom carrots
2 cups Woolworths organic carrot juice
2 cups vegetable stock
1 clove black garlic (or ordinary garlic)
sea salt and freshly ground black pepper, to taste
100 g butter
150 g radishes
2 T honey
1 t fresh thyme
½ cup buttermilk
1 x 250 g fresh ricotta tub

Method

Preheat the oven to 200°C. Poach the carrots in the carrot juice and vegetable stock over a medium heat for 20 minutes or until soft.

Sprinkle the garlic with sea salt, mash with the back of a knife and mix with the butter to form a paste.

Remove the carrots from the juice and arrange on a baking tray with the radishes. Coat with the garlic butter, honey and thyme. Season to taste and roast for 15 minutes, turning occasionally.

Gently fold the buttermilk into the ricotta a little at a time until smooth. Spoon over the carrots just before serving.

Cook's note: Save time by poaching the carrots in advance and roasting them shortly before serving.

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Glazed clementines

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The perfect risotto

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The perfect pomodoro sauce

Steamed greens

Molten camembert with caramelised apples

Green juice with oat-and-pistachio breakfast cookies

Beetroot dip with almond butter

Cauliflower rice risotto with celeriac and crème fraîche

Roast black garlic with poached carrots and honey radishes

Roast black garlic with poached carrots and honey radishes

Ingredients

Method