Recipe courtesy of Christian Petroni
Roasted Carrots with Caramelized Walnut Crema and Pecorino
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 743
- Total Fat
- 71
- Saturated Fat
- 9
- Carbohydrates
- 24
- Dietary Fiber
- 5
- Sugar
- 13
- Protein
- 9
- Cholesterol
- 5
- Sodium
- 433
- Total: 45 min
- Active: 25 min
Ingredients
7 ounces jumbo organic carrots, peeled and cut into 1/2-inch-thick coins
1/4 ounce kosher salt
1/4 cup light brown sugar
.03 ounce fresh rosemary sprigs
.03 ounce fresh thyme sprigs
Olive oil, for drizzling
Crema:
2 tablespoons neutral cooking oil
6 shallots, peeled and thinly sliced
8 ounces walnuts
8 ounces really green olive oil
Kosher salt
1 wedge Pecorino-Romano, for shaving
Directions
- Add the carrots to an 8-inch square baking dish in an even layer. Combine the salt, brown sugar, rosemary and thyme in a bowl until combined, then spread over the carrots. Allow these to sit in the refrigerator for 10 to 12 hours.
- Preheat the oven to 400 degrees F.
- Remove the carrots from the sugar-salt mixture and add to a 9-inch oval enameled baking dish. Drizzle with olive oil and toss to combine. Roast until golden brown, about 20 minutes.
- Meanwhile, make the crema: To a medium, high-sided saute pan over medium heat add the oil and heat until hot. Add the shallots and allow to caramelize, about 5 minutes. Add the walnuts and toss to combine. Add enough water to cover the bottom the pan, about 1 cup, and bring to a simmer. Turn off the heat and pour the mixture into a food processor. Turn on the machine and stream in the olive oil. Taste and adjust the seasoning with salt as needed. Set aside until ready to serve.
- Spoon the crema on the bottom of a large serving platter. Top with the roasted carrots and shaved pecorino.