Parsnip and caulini with whipped ricotta

Ingredients:

1 tray of baby parsnips⁠
1 bunch of caulini⁠
5-7 fresh sage leaves⁠
1/2 cup cooking oil⁠
375 grams ricotta⁠
2 tbsp olive oil⁠
2 tbsp Harissa paste⁠
1 lemon, juice and zest⁠
1 tbsp Dukkah seasoning⁠
1 tbsp toasted pine nuts⁠
Sea salt and pepper⁠

Method: 

1. Preheat the oven to 180 C.⁠
2. Heat 1/2 cup of cooking oil over medium heat, once it’s hot fry the fresh sage leaves until crispy and set aside on paper towel to drain the excess oil.⁠
3. Wash, dry, and cut the parsnips lengthwise into halves. Place on a baking sheet or dish and drizzle with olive oil, few pinches of sea salt, and some freshly ground black pepper. Roast in the oven for 15-20 minutes until browned and tender.⁠
4. Cut the caulini into small florets. Heat the pan with a little oil on medium high heat and once it’s hot add the caulini. Give it a few tosses and cook for 5 minutes until you see some browning.
5. In a food processor, add the ricotta, juice from half of a lemon, crispy sage leaves, a couple of pinches of sea salt and blend until smooth and well combined.⁠
6. On a plate, spread the ricotta mix, top with roasted parsnips and caulini, sprinkle with the pine nuts and Dukkah seasoning then add some lemon zest.