For the most part trends come and go. But every once in a while there is something that gains popularity but it so good it will never truly fade into the background, and I truly believe hot honey is one of things. Sweet and hot combinations have always been around because sweetness helps to tamper heat while still giving you the flavour. It’s truly beautiful.

You know what else is beautiful? Rainbow carrots. They are truly stunning and I can only find them in my area in fall, which makes them extra special. Special enough that when I saw them at my local farmers market I knew that they needed an application that would show off just how beautiful they are.

While working in restaurants it was common to blanch vegetables ahead of service. This allows the cooking time to be condensed for your second cooking method, like sautéing. Saving time is an obvious benefit to this method, but you also get better control of the end result. Have you ever cooked a vegetable in a pan but when you reached the beautiful golden colour you were looking for it was still raw in the inside? Well blanching solves that problem.

But it’s not always practical to be blanching your vegetables, and that is absolutely okay! We are going to achieve similar results by starting the carrots in a large pan and covering with a cup of water and a lid set slightly askew or a cartouche (more on that later!) to slow but not completely stop the evaporation.

After 10-12 minutes most of the water should be evaporated and your carrots should be well on their way to tender crisp! This is when we will add some butter to the pan to promote browning (YAY browning!) and when you’ve got some golden brown carrots add more butter, chillies and honey and turn the carrots frequently until you have a slightly thickened sauce!

What’s a Cartouche?

Cartouche is the term for a parchment paper circle (think what you would use to line a cake pan!) use to cover something that is cooking. Maybe you are thinking, why would I want to do that? Well, there are a few reasons! The paper will help to keep items submerged in a liquid, stop a skin from forming, or slow evaporation – which is what we are using it for with this recipe!

They can easily be made by tearing off a piece of parchment paper the width of your pan, the folding it in half, then in half again, and in half again on final time. You are left with something in the family of a triangle. You will then cut away the loose ends by finding the shortest corner and cutting across slightly below it.

Prep?

The ricotta can be whipped up to three days in advance.
You could blanche your carrots in boiling water for 4-5 minutes, shock in an ice bath and store in the fridge up to two days in advance.

Equipment

12″ Frying Pan with Lid (if you don’t have a lide make a cartouche as described above)
Food Processor
Tongs
Measuring Cups
Measuring Spoons
Chefs Knife
Y Peeler
Small Pot

Hot Honey Carrots with Whipped Ricotta

Recipe by At Home GastronomeCourse: All Recipes, Appetizers, Lunchu0026amp;Dinner, Main Course, Salad, Vegetable Forward

Servings

4-6

servings

Ingredients

Pickled Dried Cherries
1/4 Cup Dried Cherries
2 Tbsp White Wine Vinegar
2 Tbsp Water
1 tsp White Sugar
Pinch Salt
Whipped Ricotte
1.5 Cups Ricotta
Pinch Salt
Glazed Carrots
2 lbs Rainbow Carrots
1 Cup Water
2 Tbsp Unsalted Butter
2 Tbsp Honey
1 Tbsp Calabrian Chillies
Salt
Garnish
2 Tbsp Pistachios, Finely Chopped
1 Sprig Mint
Pepper, Freshly Ground

Directions

Make the pickled dried cherries by placing the cherries in a heat proof container then bringing the water, vinegar, sugar and salt to a boil and pouring over the cherries then stir and set aside.
Peel and trim the ends of your carrots.
If they are wider than 1/2″ cut them in half lengthwise.
Add the carrots to a 12″ pan, season with salt and loosely cover with a lid or cartouche.
Bring to a light boil over medium high when continue to cook for 10 minutes until more of the water has evaporated and the carrots are mostly softened.
While the carrots cook add ricotta and a few pinches of salt to your food processers and run until smooth then set aside.
Remove cartouche, add 1 Tbsp of butter and cook until tender and golden approximately 4-6 minutes.
When carrots are golden add 2 Tbsp Honey, remaining butter and 1 tbsp chilies. Season with salt.
Spread the ricotta onto a large serving plate and top with carrots, any remaining hot honey butter in the pan, pickled cherries, a spoonful of pickling brine, chopped pistachio, torn mint leaves and a generous amount of freshly ground pepper.