Preparation

To make the black truffle honey carrots, peel the carrot tops, then cut them in half lengthways, bevelling them. Leave a small piece of stem for aesthetic purposes. Rinse in cold water. Chop the chives and mix with the ricotta in a bowl with a little organic chilli olive oil. Season with salt and pepper.

Cooking Melt the butter in a large frying pan over a medium heat. Add the carrots and fry for around 10 minutes, then remove the fat (drain or paper towel to remove excess fat). Add the black truffle honey, IGP de la Drôme organic garlic olive oil and a little water, then mix well to coat the carrots. Season with salt, pepper and a few sprigs of thyme.

In the oven : Preheat the oven to 180°C for your black truffle honey carrots. Transfer the carrots to an ovenproof dish and bake for around 20-30 minutes, until tender and lightly caramelised.

To serve : Arrange the plate of honeyed carrots with black truffle on a bed of ricotta cream, followed by the roasted carrots and, as a finishing touch, a drizzle of olive oil with black truffle.

CHEF'S ADVICE
For an even more gourmet touch, add a few slivers of roasted hazelnuts just before serving: this will add crunch and a subtle woody flavour that will go wonderfully with the dish.

FOOD AND WINE PAIRING

A dry white wine, such as a Rully Blanc or a Sancerre, will go very well with the sweetness of the carrots and the subtlety of the truffle honey.

Enjoy your meal!