Description
A vibrant and elegant vegetarian dish featuring roasted fennel and delicate carrot ribbons, topped with creamy ricotta and a crunchy pistachio dust.
Ingredients
Scale
For the Crust:
- 2 medium fennel bulbs, trimmed and sliced into wedges
- 4 large carrots, peeled and shaved into ribbons with a vegetable peeler
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup whole milk ricotta cheese
- 1/4 cup shelled pistachios, finely chopped
- 1 tablespoon lemon zest
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Toss the fennel wedges with 1 tablespoon olive oil, half the salt, pepper, and thyme. Arrange on a baking sheet and roast for 25-30 minutes until tender and golden.
- While fennel roasts, heat the remaining olive oil in a skillet over medium heat. Add carrot ribbons and sauté for 3-4 minutes until just softened. Season with remaining salt and pepper.
- In a small bowl, mix the finely chopped pistachios with lemon zest to create the ‘pistachio dust’.
- To serve, spread ricotta on a platter, top with roasted fennel and carrot ribbons, sprinkle with pistachio dust, and garnish with fresh parsley.
Notes
You can customize the seasonings to taste.