Description
A fresh, light vegetarian appetizer featuring blanched carrot ribbons filled with lemon-herb ricotta. Great for meal prep or elegant entertaining.
Ingredients
Scale
- 4 large carrots, peeled into ribbons
- 1 cup whole milk ricotta
- 1 tsp lemon zest
- 1 garlic clove, minced
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste
- Optional: red pepper flakes, toasted pine nuts, olive oil for drizzling
Instructions
- Peel carrots into long ribbons using a vegetable peeler.
- Blanch carrot ribbons in boiling water for 30 seconds, then transfer to an ice bath.
- Mix ricotta, lemon zest, garlic, herbs, salt, and pepper in a bowl.
- Dry carrot ribbons and lay flat.
- Spoon a small amount of filling onto one end of each ribbon.
- Roll gently and place seam-side down on a serving plate.
- Drizzle with olive oil and top with extra herbs or nuts if desired.
Notes
You can prepare the filling and carrot ribbons up to 3 days in advance.
To make it vegan, use a dairy-free cheese alternative.
Serve cold or at room temperature. Great for lunch boxes or brunch platters.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No Bake / Blanched
- Cuisine: Vegetarian
Nutrition
- Serving Size: 3 rolls
- Calories: 68
- Sugar: 2g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 12mg