Servings: 4 to 6 as a side
If you can get your hands on burrata—a really special cheese, like delicate mozzarella with a creamy center—then you’re already most of the way toward a great dish. In the spring, I’ll serve burrata with snap pea salad; in high summer, I’ll pair it with slices of ripe tomato, good olive oil, and flaky salt. When summer fades, I crave burrata with roasted carrots, a pairing that’s less common but no less worthy of your attention. The two are like good mates, each helping the other along: the sweetness of the carrots sets off the tanginess of the cheese; the cheese’s tanginess makes the carrots tastes even sweeter. Pesto made from the carrot tops adds color and salty, herbaceous wallops throughout the dish.
From A Girl and Her Greens by April Bloomfield. Copyright 2015 April Bloomfield. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I have made this many times with and without the pesto. It is easy and quick to make. The burrata is a very nice compliment to the carrots for texture and creaminess. Fresh mozzarella is a good substitute if you don't have the burrata.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?