Roasted Heirloom Carrots with Cashew Ricotta and Carrot Top Tarragon Puree

Roasted Heirloom Carrots with Cashew Ricotta and Carrot-Top Tarragon Puree

Roasted Heirloom Carrots with Cashew Ricotta and Carrot-Top Tarragon Puree

By Williams-Sonoma

 4 hours

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Details

Servings: 4
Calories: 49
Protein: 2g
Fiber: 1g
Sugar: 1g
Carb Total: 10g
Trans Fat: 0g
Saturated: 1g
Fat Total: 1g
Diet: Low-Fat, Low-Sodium
Meal: lunch, dinner
Dish: main course
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Cuisine

italian

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Ingredients

5 medium stalks green garlic, cut into 1/4-inch rounds (reserve green tops for another use)
Olive oil as needed

Instructions

Roasted Heirloom Carrots with Cashew Ricotta and Carrot-Top Tarragon Puree serves 4 original recipe by Williams-Sonoma.

View original preparation instructions

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