Storefront Company: Roasted Carrots With Ricotta Chestnut Brittle, And Red Russian Kale

Put a pop of color on your dinner table with this elegant way to serve otherwise basic carrots.

Carrot Ingredients:
Four bunches of mixed baby carrots peeled
2 cups ricotta cheese
Chestnut brittle (recipe below)
Petit red Russian kale (enough to garnish)

Steps:
1. Season the baby carrots with salt, pepper, butter, and olive oil.
2.Place a heavy sauté pan in the oven at 425 degrees. Once the pan is hot, add the carrots to the pan and toss, allowing them to begin to caramelize.
3. Return to the oven and finish roasting until tender.
4. When cooked, place on a serving platter and garnish with the house ricotta, brittle and petit red Russian kale.

Chestnut Brittle Ingredients:
4.4 oz isomalt
4.4 oz glucose
1.75 oz dehydrated chestnuts crushed

Steps:
1. Combine isomalt and glucose and cook to an amber caramel.
2. Pour onto a silpat lined half tray.
3. Sprinkle the chestnuts over the caramel and allow to cool.
4. Grind in a food processor until fine.
5. Sprinkle the ground brittle on a silpat lined half tray in an even layer and bake at 350.

Storefront Company, 1941 West North Avenue (at Damen Avenue); 773-661-2609.

Photo: Courtesy of Storefront