TANGERINE CARROTS WITH RICOTTA, CHIVES AND WALNUTS
TIME: 30 MINUTES
YIELD: 4 SERVINGS
GF • VEG
Sweet carrots get even sweeter when caramelized inbutter, then cooked until silky soft in the pressure cooker. The better your ricotta, the better this very simple dish will turn out—for the most deluxe dish, consider making your own (see this page). Or skip the ricotta and top the carrots with crumbled feta, goat cheese, or even cubed fresh mozzarella. Anything creamy will work nicely. And if you don’t like walnuts, substitute any kind of nut you do like. This dish really benefits from the crunch.
½ cup walnuts (or use another type of nut if you prefer)
1 pound carrots, halved or quartered if large, cut into 2-inch chunks
1 tablespoon butter
1 tablespoon fresh tangerine, clementine, or orange juice, plus more for serving
1 teaspoon fennel seeds, lightly crushed in a mortar and pestle or with the side of a heavy knife (optional)
¼ teaspoon kosher salt
½ cup fresh ricotta
2 tablespoons chopped fresh chives
Extra-virgin olive oil, to taste
Flaky sea salt, to taste
- Heat the oven to 350°F.
- Spread the nuts on a small rimmed baking sheet and bake until lightly browned, about 10 minutes. Once they have cooled, give them a rough chop.
- In the pressure cooker, combine the carrots, butter, tangerine juice, fennel seeds, and salt. Cover and cook on high pressure for 2 to 3 minutes, depending on how soft you like your carrots. Release the pressure manually. Turn the sauté function on, and cook until the carrots start to caramelize, occasionally tossing them gently for even browning.
- Transfer the carrots to a serving platter, and toss them with another squeeze of tangerine juice. Dollop with the ricotta, and then top with the chives, walnuts, a drizzle of olive oil, and sea salt to taste.