Make Deb Perelman\u0027s recipes for carrot tarte Tatin, toasted ricotta gnocchi with pistachio pesto and ginger garlic chicken noodle soup.
Heat the oven to 400F . Line a 9-inch round cake pan with a circle of parchment paper.If your carrots are very thin , cut them in half lengthwise. If they’re slightly thicker , quarter them lengthwise.In a large sauté pan, heat the butter and honey together over medium-high heat until the butter is melted and the mixture is bubbly. Add the carrots, salt, pepper and thyme, and toss to coat.
If you are feeding anyone who doesn’t like goat cheese — something I’m familiar with — leave it out of the tart and serve it on the side for those who like it to add on top. Most puff pastry comes as a single sheet in either 12-or 14-ounce packages. Some comes in a larger package but will include two sheets; you only need one here. If you can find one that’s all-butter, you will taste the difference.Ricotta gnocchi is much easier to execute than regular gnocchi: “It requires none of the baking or ricing potatoes or persnickety kneading,” says Deb Perelman.
Cook the noodles in the soup right before you want to serve it, or they will keep “drinking” the broth until there’s little left.. Copyright ©2022 by Deb Perelman. Photography copyright ©2022 by Deb Perelman. Book design by Cassandra J. Pappas. Jacket photography by Deb Perelman. Food styling by Barret Washburne. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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Cook this: Three recipes from Smitten Kitchen Keepers, including an exceptionally easy tarte TatinMake Deb Perelman\u0027s recipes for carrot tarte Tatin, toasted ricotta gnocchi with pistachio pesto and ginger garlic chicken noodle soup
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