The Spamwise Chronicles

Carrot Snapshots

Roasted baby carrots, burrata, watercress, pistachio

Roasted baby carrots, burrata, watercress, pistachio

Roasted Baby Carrots, Burrata, Watercress, Pistachio

This combination is fantastic with beets or parsnips instead of or in addition to the carrots. I love the contrast of sweet (from the carrots) and sharp (from the watercress) against the creaminess of the burrata. A simple lemon vinaigrette (1 tablespoon Meyer lemon juice, 3 tablespoons extra-virgin olive oil, a pinch of sea salt and black pepper) rounds things out.


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12 Feb This entry was published on February 12, 2014 at 3:43 am. It’s filed under American cuisine, food, food photography, vegetarian, winter and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

4 thoughts on “Carrot Snapshots”

  1. Nancy on said:

    This dish looks both beautiful and delicious! I love your blend of ingredients – I wouldn’t have thought to put them all together – thanks for sharing!

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  2. Galina V on said:

    Gorgeous photos! A humble carrot is transformed into an object of admiration

    Like

    Reply ↓

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