Warm Radicchio Boats with Lemony Cannellini Cream, Ginger-Glazed Carrots and Seed Crunch

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Carefully separate 18 sturdy radicchio leaves, wash them, and dry them thoroughly. Arrange them on a baking sheet, brush with 1 tbsp olive oil and a pinch of salt, and roast for 6 minutes at 220 °C / 425 °F, just until slightly softened but still holding their shape.

2. 2

   Meanwhile, make the cream. In a food processor or blender, combine the cannellini beans, Greek yogurt, 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, garlic, ground cumin, 1/2 tsp salt, and black pepper. Blend until smooth and creamy. Set aside.

3. 3

   Heat a medium skillet over medium heat and add 1 tbsp olive oil. Add the carrots, grated fresh ginger, and 2 tbsp water. Cook for 5 minutes, stirring occasionally, until the carrots begin to soften.

4. 4

   Add the honey, sherry vinegar, and a pinch of salt to the skillet with the carrots. Cook for 3 to 4 minutes more, stirring, until the liquid reduces and the carrots become glossy and glazed. Remove from the heat.

5. 5

   In a small skillet over medium-low heat, toast the pumpkin seeds, sunflower seeds, and sesame seeds with 1 tsp olive oil for 2 to 3 minutes. Add the smoked paprika and a pinch of salt, stir well, and remove once fragrant and crisp.

6. 6

   To assemble, spoon a dollop of white bean cream into each warm radicchio leaf. Top with some ginger-glazed carrots, then finish with the toasted seed crunch and chopped fresh chives.

7. 7

   Serve immediately while the radicchio boats are still warm and the contrast between the cool cream, glazed carrots, and crunchy seeds is at its best.