Very Veg: Instant Pot Tangerine Carrots With Ricotta
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If you're looking for triple-tested recipes from one of the most beloved recipe developers of our time, look no further than New York Times food writer Melissa Clark. Her latest book is a vibrant, diverse collection of recipes for your favorite new toy: the Instant Pot. These tender tangerine carrots will be ready in 15 minutes!
Sweet carrots get even sweeter when caramelized in butter, then cooked until silky soft in the pressure cooker. The better your ricotta, the better this very simple dish will turn out—for the most deluxe dish, consider making your own (see page 21). Or skip the ricotta and top the carrots with crumbled feta, goat cheese, or even cubed fresh mozzarella. Anything creamy will work nicely. And if you don't like walnuts, substitute any kind of nut you do like. This dish really benefits from the crunch.
- 1/2 cup walnuts (or use another type of nut if you prefer)
- 1 pound carrots
- 1 tablespoon butter
- 1 tablespoon fresh tangerine, clementine or orange juice
- 1 teaspoon fennel seeds
- 1/4 teaspoon kosher salt
- 1/2 cup fresh ricotta
- 2 tablespoons chopped fresh chives
- extra-virgin olive oil
- Flakey sea salt
- Heat the oven to 350°F.
- Spread the nuts on a small rimmed baking sheet and bake until lightly browned, about 10 minutes. Once they have cooled, give them a rough chop.
- In the pressure cooker, combine the carrots, butter, tangerine juice, fennel seeds, and salt. Cover and cook on high pressure for 2 to 3 minutes, depending on how soft you like your carrots. Release the pressure manually. Turn the sauté function on, and cook until the carrots start to caramelize, occasionally tossing them gently for even browning.
- Transfer the carrots to a serving platter, and toss them with another squeeze of tangerine juice. Dollop with the ricotta, and then top with the chives, walnuts, a drizzle of olive oil, and sea salt to taste.