Page 47 - Fresh Magazine

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cunching cevr

Zesty orange Honeyed vanilla
and turmeric carrot crisps ricotta dip
SERVES 4 AS A SNACK SERVES 4
250g ricotta cheese
2 large carrots, peeled Preheat the oven to 170°C/gas mark 3. Grease 1 tablespoon milk
1 small orange three baking sheets with rapeseed oil.
1 tablespoon rapeseed oil, Holding the stem end, shave each peeled carrot 2 teaspoons honey
1 teaspoon vanilla essence
plus extra for greasing lengthwise into thin strips using a vegetable
1 teaspoon maple syrup peeler. Place in a medium bowl. Put the ricotta, milk, honey
½ teaspoon ground turmeric
Using a citrus zester, remove the orange zest, and vanilla in a bowl and
being careful not to take any white pith. mix well.
Mix the rapeseed oil, maple syrup, turmeric and
orange zest in a teacup with a fork. Drizzle this
mixture over the carrots, then coat the carrot
strips with the oil by tossing with tongs.
Place the strips in a single layer on Honeyed ricotta dip
the greased baking sheets. The strips
can be touching, but they shouldn’t
overlap.
Bake for 10 to 12 minutes, until the
edges of the carrots are just starting
to turn golden brown. Leave to cool
before serving.
KITCHEN SWOT
Turmeric will stain your
hands bright yellow, so
wearing plastic gloves
while preparing this snack
is recommended!

Gluten free

Zesty orange
and turmeric
carrot crisps

SUPERVALU LOVES IRISH CRAFTS
The leather items and turned bone pieces throughout this feature were
created as by-products of Dexter beef production by Killenure Castle, Co.
Tipperary. Employing craft professionals Thomas Adlum, Sam La ord and
the famed Conor Holden of Holden Leathergoods, what was previously
wasted has now been crafted into items of beauty.

www.killenure.com
SPRING 2017 FRESH | 45

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