Grilled carrots with gorgonzola cream
4 servings
30 minutes
Recipe from Ruslan Zakirov, chef of the Kuznya House restaurant.
Calories248kcal
Proteins6.3grams
Fats16grams
Carbohydrates20.4grams
1
Wash young sweet carrots with their greens well, do not peel.
- Carrot: 650 g
2
Grease with olive oil, sprinkle with salt and pepper.
- 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.
- Carrot: 650 g
4
Reduce carrot juice by about 4 times. Add honey, olive oil, and rice vinegar.
- 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.
- Gorgonzola cheese: 60 g
- Cream 30% fat: 60 ml
- Honey: 30 g
- Rice vinegar: 5 ml
6
Serve carrots with sauce and cream, garnished with grated pecans.
- Carrot: 650 g
- Pecan: 25 g
