Borderlands 3's first expansion gets a 13-minute video
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
Ingredients
  • 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
Directions
  1. Heat the oven to 350°F.
  2. 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.
  3. 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.
  4. 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.