Grilled carrots with gorgonzola cream

4 servings

30 minutes

Recipe from Ruslan Zakirov, chef of the Kuznya House restaurant.

Energy value per serving

• Calories: 248
• Proteins: 6.3g
• Fats: 16g
• Carbohydrates: 20.4g

Ingredients

• Carrot: 650 g
• Pecan: 25 g
• Cream 30%: 60 ml
• Gorgonzola cheese: 60 g
• Honey: 30 g
• Rice vinegar: 5 ml
• Freshly squeezed carrot juice: 125 ml
• Olive oil: 10 ml

Cooking steps

1. Wash young sweet carrots with their greens well, do not peel.

   Required ingredients:

   • Carrot: 650 g

2. Grease with olive oil, sprinkle with salt and pepper.

   Required ingredients:

   • Olive oil: 10 ml
   • Honey: 30 g
   • Rice vinegar: 5 ml

3. Grill the carrots, turning frequently, until browned in spots, for 7-10 minutes.

   Required ingredients:

   • Carrot: 650 g

4. Reduce carrot juice by about 4 times. Add honey, olive oil, and rice vinegar.

   Required ingredients:

   • Freshly squeezed carrot juice: 125 ml
   • Honey: 30 g
   • Olive oil: 10 ml
   • Rice vinegar: 5 ml

5. Mix gorgonzola cheese, cream, salt, and pepper. Blend until a smooth cream consistency is achieved.

   Required ingredients:

   • Gorgonzola cheese: 60 g
   • Cream 30%: 60 ml
   • Honey: 30 g
   • Rice vinegar: 5 ml

6. Serve carrots with sauce and cream, garnished with grated pecans.

   Required ingredients:

   • Carrot: 650 g
   • Pecan: 25 g