Roasted Heirloom Carrots with Cashew Ricotta and Carrot-Top Tarragon Puree
Sean Baker, Executive Chef at Gather restaurant in Berkeley, describes his cooking style as “vegetable focused.” In this recipe he features the whole carrot—the roots are roasted and the tops are pureed with fresh herbs, olive oil and lemon juice. He suggests using Purple Haze or Nantes variety. You will not need all of the cashew ricotta and carrot-top puree for this dish; refrigerate the rest for another use.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 medium stalks green garlic, cut into 1/4-inch rounds (reserve green tops for another use)
- Olive oil as needed
- 3 bunches medium carrots, cut into 1-inch pieces, tops reserved
- Olive oil as needed
- Salt and freshly ground pepper, to taste
- 2 cups cashews, soaked in warm water for 2 hours
- 1 Tbs. nutritional yeast
- 3 cups water
- Salt, to taste
- 1 bunch fresh flat-leaf parsley, leaves picked
- 2 bunches fresh tarragon, leaves picked
- 1 garlic clove
- 3 cups olive oil
- 3/4 cup fresh lemon juice
- Salt, to taste
- Fresh lemon juice, as needed
- 2 oz. watercress