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.
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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.
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