Glazed Nantes Carrots with Buckwheat Honey, Herb Pistou, and Homemade Ricotta

To put his vision of simple, creative, locally inspired cuisine into practice, Xavier Desjardins, an institutional chef at Services alimentaires Laniel St-Laurent, shares a recipe that puts Quebec-grown carrots in the spotlight. Paired with homemade ricotta and a fresh herb pistou, they come together in a flavourful dish that truly showcases local ingredients.