When the carrot tops are cool, squeeze out the water until completely dry. Roughly chop the 1 bunch reserved carrot tops, add to the boiling water and cook for 9 to 12 minutes. To make the carrot-top tarragon puree, bring a saucepan of water to a boil over high heat. Place the cashews in a food processor, add the nutritional yeast and slowly add the 3 cups water, processing until the cashews are broken down to the consistency of ricotta cheese. To make the cashew ricotta, drain the cashews and discard the soaking water. Transfer to a rimmed baking sheet and roast in the oven until tender, about 25 minutes. In a bowl, toss the carrots with olive oil, salt and pepper. To roast the carrots, preheat an oven to 400☏.
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