This week on The Chef’s Pantry Anna is whipping up delicious veggie recipes that can stand on their own, as a meal or a side. She starts with Honey Roasted Carrots on top of a Whipped Cottage Cheese. The heirloom carrots get a touch of sweetness with the honey, and she shows you a great trick for making that crystallized honey smooth and creamy. Next, she makes a Kale Caesar Salad with a robust earth flavor and a lot of crunch.
INGREDIENTS:
- 8 carrots, peeled
- 1 TBS honey
- 2 TBS extra virgin olive oil
- Salt and Pepper
- ¼ tsp sumac (optional)
- 1 cup cottage cheese, 4% milk fat
- ¼ cup fresh cilantro, lightly packed
- ¼ cup sliced almonds or pistachios, toasted
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PREPARATION:
- Preheat the oven to 400*. On a parchment lined baking sheet, lay down carrots and dress in honey, olive oil, salt, and pepper. Roast for 15-20 minutes until tender.
- Meanwhile, in a food processor, whip the cottage cheese.
- To serve, smear a base of whipped cottage cheese down on a platter, topped with roasted carrots. Garnish with cilantro, nuts and salt and pepper.
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