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Ingredients
- 8 carrots
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1 tbsp. Svansø Olive oil
- Salt and pepper
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1 handful of Svansø Salt Roasted Cashews
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4 tbsp. Svansø Tarragon Mayonnaise
- 250g ricotta cheese
- Fresh tarragon
Preparation
1. Scrub or peel the carrots and cut them lengthwise if they are very thick. Brush the carrots with olive oil and season with salt and pepper.
2. Grill or bake for about 6-8 minutes on each side until tender.
3. Mix the tarragon mayonnaise with the ricotta and season to taste with salt and pepper.
4. Roughly chop the cashew nuts and fresh tarragon.
5. Spread the tarragon cream on a platter. Place the grilled carrots on top, sprinkle with the chopped cashews and fresh tarragon.
6. Serve as a light appetizer or as a side dish for summer barbecues or juicy chicken skewers.
Product in the recipe
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