Roasted Carrots With Stracciatella And Buckwheat
Tender roasted carrots served over creamy stracciatella cheese, topped with a crunchy buckwheat and herb mixture. This elegant dish combines sweet caramelized carrots with rich cheese and fresh herbs for a stunning side dish or appetizer.
Ingredients
- •1 pound small carrots, any color, scrubbed, tops trimmed, halved lengthwise
- •1 tablespoon olive oil, plus more for drizzling
- •1 teaspoon Kosher salt
- •2 teaspoons buckwheat groats
- •½ teaspoon nigella seeds (optional)
- •1½ teaspoons Champagne vinegar
- •1 tablespoon fresh carrot juice (optional)
- •8 ounces stracciatella di bufala, burrata, or fresh mozzarella, torn into large pieces
- •1 cup mixed tender herb leaves
- •¼ cup basil
- •¼ cup cilantro
- •¼ cup mint
Cooking Instructions
- 1.
Preheat oven to 425°F. Toss carrots with 1 Tbsp. oil on a rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown and tender, 15-20 minutes. Let cool.
20 min
- 2.
Meanwhile, toast buckwheat in a dry small skillet over medium-high heat, tossing often, until fragrant, about 3 minutes. Transfer to a small bowl and stir in nigella seeds, if using.
3 min
- 3.
Place vinegar in a medium bowl and mix in carrot juice, if using. Add carrots and toss to coat. Season with salt.
2 min
- 4.
Place stracciatella on a platter. Arrange carrots over cheese, top with herbs and buckwheat mixture, and drizzle with oil.
5 min
- 5.
Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature before tossing with vinaigrette.
