Ricotta With Pickled and Roasted Baby Carrots 4.000

Deb Lindsey for The Washington Post

Apr 2, 2014

This dish is on the menu at Ripple in Cleveland Park. Because the carrots are prepped in different ways, they provide different flavors and textures.

You'll need cheesecloth and an instant-read thermometer to monitor the temperature of the ricotta mixture. And you'll have plenty of whey left over; you can dilute it with water and use it to feed your garden plants.

Make Ahead: The ricotta can be refrigerated for up to 1 week. The pickled carrots need to marinate for 2 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • For the ricotta
  • 3 cups whole buttermilk
  • 2 cups heavy cream
  • 6 cups whole milk
  • For the pickled carrots
  • 1 pound thin, small carrots with greens attached, a mix of purple, yellow and orange varieties, scrubbed well or peeled
  • 1 cup sugar
  • 2 cups white wine vinegar
  • 3 cups water
  • 1 teaspoon crushed red pepper flakes
  • 5 sprigs dill
  • 2 tablespoons ground coriander
  • 5 whole dried allspice berries
  • For the roasted carrots
  • 1 pound thin, small carrots with greens attached, preferably of different colors, scrubbed well or peeled
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • For assembly
  • Fresh lemon juice
  • Honey, for drizzling
  • Sea salt
  • Freshly cracked black pepper
  • Watercress or baby arugula, for garnish

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For the ricotta: Combine the buttermilk, cream and milk in a heavy-bottomed pot over medium heat. Bring to 180 degrees, then remove from the heat. Let the mixture rest for 10 minutes, during which time curds will form. Skim off the curds, transferring them to several layers of cheesecloth. Tie up the cheesecloth and squeeze it so the curds meld together, then suspend it over a bowl to drain for 2 hours. There should be 2 to 3 cups of ricotta. Discard the whey, or reserve it for another use (see headnote).

For the pickled carrots: Trim the carrot tops to leave no more than 1/2 inch of the greens; discard the greens or reserve them for another use. Place all but a handful of the carrots in a glass jar or other heatproof container; the raw carrots will be used in the salad.

Combine the sugar, vinegar, water, crushed red pepper flakes, dill, coriander and allspice in a large saucepan over high heat. Bring to a boil, stirring to dissolve the sugar. Pour over the carrots in the jar. Cool, then cover and refrigerate for 2 days.

For the roasted carrots: Preheat the oven to 500 degrees. Have a rimmed baking sheet at hand.

Trim the green tops of the carrots down to 1/4 to 1/2 inch; discard the greens or reserve them for another use. Arrange the carrots on the baking sheet in a single layer. Drizzle with 2 tablespoons of the oil, then toss to coat. Lightly season with salt and pepper. Roast for about 10 minutes or just until tender. Cool to room temperature.

When ready to assemble, unwrap the ricotta and divide it into quarters, placing each portion at the center of a plate.

Drain the pickled carrots, discarding the liquid, and cut them lengthwise into quarters. Cut some of the larger roasted carrots in half lengthwise, then toss them with the remaining tablespoon of oil. Use a mandoline or a very thin, sharp knife to cut the reserved raw carrots lengthwise into thin slices.

Arrange some of each kind of carrot on and around each portion of cheese. Drizzle with a little lemon juice and honey, then sprinkle with salt and pepper. Scatter the watercress or baby arugula around each plate. Serve right away.

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Recipe Source

From Marjorie Meek-Bradley, executive chef at Ripple and Roofers Union.

Tested by Bonnie S. Benwick.

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