Number of Servings: 4
4 ea. Large carrots, peeled
2 Tbsp. Olive oil, divided
To taste Sea Salt
¾ cup Queso Blanco (see recipe below)
2 tsp. Honey
4 sprigs Cilantro, as garnish
Pinch Cascabel Chile Powder, optional
1 quart Whole Milk
½ tsp. Table Salt
Juice of 2 limes
Rub the carrots in 1 Tbsp. of olive oil, then sprinkle with sea salt.
Place on a wire rack, with space for air to circulate between the carrots.
Roast at 400°F for 10 minutes, then reduce to 300°F and roast until tender (about 30-40 minutes). When done, the carrots should be dark, almost black on the outside, and tender to the core.
Cut the thickest part of each carrot into large rounds, then sprinkle with the Queso Blanco.
Drizzle with remaining 1 Tbsp. of olive oil, honey, fresh cilantro and if desired, a pinch of the chili powder.
For the Queso Blanco:
Bring the milk and salt to a boil, taking care to not scorch the bottom of the pan.
Remove from the heat, let cool for 5 minutes, then add the lime juice and stir once.
Let the milk sit until the curds separate from the whey.
Strain the curds through a cheese cloth, squeezing out the whey until the curds have the texture of soft cheese.
Chef’s Tip: Save the whey and use it later in place of water when making soup!