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Barbecued Carrot, Ricotta and Toasted Pecans Recipe

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Barbecued Carrot, Ricotta and Toasted Pecans image
Kyle, Shauna, Allison, Tristan and Sheila 2020

 

This recipe for Barbecued Carrot, Ricotta and Toasted Pecans, by , is from The McCollum Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sheila MacDonald

Category:
Category:

Ingredients:  
Ingredients:  
1 - 1 pound bunch of carrots, preferably with the tops on
2 tablespoons - olive oil
1 tablespoon - cumin seeds, lightly crushed in a pestle and mortar
1 teaspoon - soft dark brown sugar
1 teaspoon - dried chilli flakes
1 - clove of garlic, crushed
1 cup - ricotta
bunch - spring onions, thinly sliced
cup - chopped pecans, toasted
Small bunch of coriander, chopped
Extra virgin olive oil, to drizzle
Salt and freshly ground black pepper

Directions:
Directions:
1. Trim the tops off the carrots and scrub under running water. Slice in half length-ways, or into quarters if they are a little larger approximately finger-thickness.
2. Fill a pan with boiling water and add a little salt, then set over a high heat and bring back to the boil. Once boiling, add the carrots and blanch for three minutes. Drain well and tip into a mixing bowl. While they are still hot, add the olive oil, cumin, brown sugar, chilli flakes and garlic and stir well to mix. Cover and leave to marinate for a couple of hours at room temperature.
3. Lay the carrots on the BBQ grill bars or griddle and cook for 15 to 20 minutes, turning regularly, until they are nicely caramelized. Can also be baked in the oven at 400F for about 30 minutes
4.  If you are barbecuing, add a few wood chips for smokiness. Baste the carrots with any excess marinade from the bowl as you turn them.
5. Once soft and caramelized, scatter the carrots over a serving plate and dot with heaped teaspoons of ricotta. Sprinkle over the spring onions, chopped pecans and coriander. Finally, add a generous drizzle of olive oil and finish with a good grind of pepper. Serve while still warm.

Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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