Best 3 Carrots With Pesto And Ricotta Recipes

Indulge in a culinary symphony of flavors with our delectable collection of Carrot Recipes! Our culinary journey begins with a vibrant and refreshing dish – Carrots with Pesto and Ricotta. This vibrant side dish combines the sweetness of carrots with the aromatic freshness of pesto and the creamy richness of ricotta cheese. Prepare to tantalize your taste buds with this symphony of flavors.

Next, embark on a taste adventure with our Carrot Fritters. Crispy on the outside, tender on the inside, these fritters are a delightful blend of sweet and savory flavors. Served with a zesty dipping sauce, they make for an irresistible snack or appetizer.

For a hearty and satisfying meal, try our hearty Carrot and Lentil Soup. This soul-warming soup is packed with vibrant vegetables, tender lentils, and a rich, flavorful broth. Topped with a sprinkle of fresh herbs, it's a nourishing and comforting dish that will leave you feeling satisfied.

Craving a taste of the Mediterranean? Our Carrot and Feta Salad transports you to the sunny shores of Greece. Fresh carrots, crisp cucumber, tangy feta cheese, and a zesty dressing come together in this refreshing and flavorful salad that's perfect for a light lunch or a vibrant side dish.

Last but not least, our Carrot Cake with Cream Cheese Frosting is a dessert that dreams are made of. Layers of moist carrot cake are slathered in a velvety cream cheese frosting, creating a harmonious balance of sweet and tangy flavors. This classic dessert is sure to be a hit at any gathering.

Embark on this culinary adventure and discover the versatility of carrots. From vibrant side dishes to hearty soups and delectable desserts, our Carrot Recipes offer something for every palate. Prepare to be inspired and delighted as you explore this collection of carrot-centric culinary creations.

Here are our top 3 tried and tested recipes!

CARROT TART WITH RICOTTA AND FETA

Carrot Tart With Ricotta and Feta image

Carrots work beautifully in this simple tart, but onions, parsnips, beets, zucchini or pumpkin work just as well. The key is to cook the vegetables before putting them on the tart, since the moisture released by baking raw vegetables would make the puff pastry soggy and prevent it from rising. Once you remove the tart from the oven, let it cool for 10 minutes before cutting to allow the cheese to firm up slightly. The tart can be served warm, or cooled to room temperature, and would make a great addition to a picnic.

Provided by Sue Li

Categories brunch, dinner, easy, lunch, pies and tarts, vegetables, main course

Time 1h

Yield 8 servings

Number Of Ingredients 9

Ingredients

Flour, for rolling out dough
1 (14-ounce) package frozen puff pastry, thawed
1 pound multicolored carrots, scrubbed and sliced lengthwise into 1/4-inch-thick pieces
1 tablespoon extra-virgin olive oil, plus more for serving
Kosher salt and black pepper
8 ounces ricotta
4 ounces feta, crumbled
1 garlic clove, grated
Chopped fresh parsley, chervil or chives, for garnish

Steps:

Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch away from the edges. Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.
Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.
While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.
Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.
Drizzle with olive oil and sprinkle with herbs before serving.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 355 milligrams, Sugar 4 grams

ROASTED CARROTS WITH CARROT-TOP PESTO AND BURRATA

Roasted Carrots with Carrot-Top Pesto and Burrata image

If you can get your hands on burrata-a really special cheese, like delicate mozzarella with a creamy center-then you're already most of the way toward a great dish. In the spring, I'll serve burrata with Snap Pea Salad; in high summer, I'll pair it with slices of ripe tomato, good olive oil, and flaky salt. When summer fades, I crave burrata with roasted carrots, a pairing that's less common but no less worthy of your attention. The two are like good mates, each helping the other along: the sweetness of the carrots sets off the tanginess of the cheese; the cheese's tanginess makes the carrots tastes even sweeter. Pesto made from the carrot tops adds color and salty, herbaceous wallops throughout the dish.

Provided by Food Network

Time 1h

Yield Serves 4 to 6 as a Side

Number Of Ingredients 14

Ingredients

20 small carrots (the size of pointer fingers), scrubbed well but not peeled, all but 1/2-inch of the tops removed and reserved
4 tablespoons extra-virgin olive oil
1 teaspoon plus a few pinches of Maldon or another flaky sea salt
1/2 pound room-temperature burrata, drained
About 3 tablespoons Carrot Top Pesto, recipe follows
A five-finger pinch of basil leaves, torn at the last minute if large
1 tablespoon lemon juice
4 cups lightly packed delicate carrot tops (stems discarded), roughly chopped
A small handful of basil leaves
1/2 cup walnut halves
1 ounce Parmesan cheese, finely grated
1 medium garlic clove, halved lengthwise
1 teaspoon Maldon or another flaky sea salt
1/2 cup extra-virgin olive oil

Steps:

Position a rack in the center of the oven and preheat to 500 degrees F.
Pour 2 tablespoons of the oil into a heavy ovenproof pan big enough to hold the carrots in a single layer. Set the pan over high heat and bring the oil to a light smoke. Add the carrots, sprinkle on 1 teaspoon of the salt, and turn the carrots to coat them in the oil. Cook, turning over the carrots occasionally, until they're browned in spots, 6 to 8 minutes. Pop the pan in the oven and roast, shaking the pan occasionally, until the carrots are evenly tender, 8 to 12 minutes, depending on the size of your carrots. Let the carrots cool slightly. Halve the burrata and arrange the halves on a platter. Arrange the carrots on the platter so they're pointing this way and that. Add the pesto here and there in little dollops.
Pluck enough 2-to 3-inch delicate sprigs from the reserved carrot tops to make about 1 1/2 lightly packed cups and toss them in a bowl with the basil. Whisk together the remaining 2 tablespoons of the oil with the lemon juice and a good pinch of salt in a small bowl until the mixture looks creamy. Use a little of the lemon dressing to lightly dress the carrot top-basil mixture, sprinkle on a little more salt, and toss well. Arrange the mixture on top of the carrots and burrata. Drizzle everything with the remaining lemon dressing and serve.
Combine the carrot tops and basil in a small food processor, pulse several times, then add the walnuts, Parmesan, garlic, and salt. Pulse several more times, add the oil, then process full-on, stopping and scraping down the sides of the processor or stirring gently if need be, until the mixture is well combined but still a bit chunky. Taste and season with more salt, if you fancy.

ROASTED CARROTS WITH BASIL PESTO

Roasted carrots with basil pesto image

Cut these carrots lengthways to add interest and different textures to your plate. Adding pesto is an easy way to elevate the flavour of this root veg

Provided by Samuel Goldsmith

Categories Side dish

Time 35m

Number Of Ingredients 3

Ingredients

600g carrots, quartered lengthways
1 tbsp olive oil
2 tbsp basil pesto (check the label if vegetarian)

Steps:

Heat the oven to 200C/180C fan/gas 6. Tip the carrots onto a baking tray and drizzle with the oil. Season well, then toss to coat in the oil.
Roast for 20 mins, then spoon over the pesto and stir gently to coat. Roast for 10 mins more until the carrots are tender, then serve.

Nutrition Facts : Calories 80 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

Tips:

Choose the right carrots: For this recipe, it's best to use young, tender carrots. They will cook more evenly and have a sweeter flavor.
Trim the carrots properly: Peel the carrots and cut them into 2-3 inch pieces. Make sure to cut them evenly so they cook evenly.
Roast the carrots to perfection: Preheat the oven to 425°F and toss the carrots with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized.
Make a flavorful pesto: In a food processor, combine basil, olive oil, garlic, pine nuts, and Parmesan cheese. Pulse until the pesto is smooth and well combined.
Use high-quality ricotta cheese: For the best results, use fresh, whole milk ricotta cheese. It will be creamier and more flavorful than low-fat or part-skim ricotta.
Assemble the dish beautifully: To serve, arrange the roasted carrots on a platter or individual plates. Top with dollops of ricotta cheese and pesto. Garnish with chopped basil and a drizzle of olive oil.

Conclusion:

This recipe for Carrots with Pesto and Ricotta is a delicious and easy way to enjoy this healthy vegetable. The carrots are roasted until tender and slightly caramelized, and then topped with a flavorful pesto and creamy ricotta cheese. This dish is perfect for a light lunch or dinner, and it's also a great way to get your kids to eat their vegetables.