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Whipped cottage cheese on a plate topped with roasted carrots, pumpkin seeds, dill and olive oil, a lemon half beside it

Is Cottage Cheese Anti Inflammatory? Whipped Cottage Cheese With Roasted Carrots

Prep
10 min
Cook
30 min
Total
40 min
Servings
4 servings

Lemony whipped cottage cheese under cumin-roasted carrots, pumpkin seeds and dill, plus what four reviews of dairy trials say about inflammation markers, and why sodium is the part to watch.

Ingredients

  • 450 gcarrots, about 1 lb, peeled and halved lengthwise (quartered if thick)
  • 1 tbspolive oil, for the carrots
  • 1 tspground cumin
  • 1/8 tspblack pepper
  • 2 cupplain cottage cheese, 2% milkfat, about 450 g; small or large curd both work
  • 1 tbsplemon juice
  • 1 tsplemon zest
  • 1 clovegarlic, grated
  • 1 tbspolive oil, for the whip, plus a few drops to finish
  • 2 tbsppumpkin seeds, hulled pepitas
  • 2 tbspchopped fresh dill

Instructions

  1. Roast the carrots. Set the oven to 400°F (200°C) and line a sheet pan with parchment. Toss the carrots with 1 tablespoon of olive oil, the cumin and the pepper, lay them cut side down in a single layer and roast for 25 to 30 minutes, until tender when pierced with a knife and browned at the edges.
    Raw carrots halved lengthwise on a parchment-lined sheet pan, coated in olive oil, cumin and black pepper
  2. Toast the seeds. For the last 4 to 5 minutes, scatter the pumpkin seeds on a free corner of the pan, or toast them in a dry skillet over medium heat until they puff and start to pop. Tip them onto a plate so they stop cooking.
    Hulled pumpkin seeds toasting in a dry cast iron skillet on the stove, a small plate waiting beside it
  3. Whip the cottage cheese. While the carrots roast, put the cottage cheese, lemon juice, lemon zest, garlic and the second tablespoon of olive oil in a food processor or a tall jar for a stick blender. Blend for 1 to 2 minutes, scraping down once, until smooth and glossy. Taste before adding any salt.
    Whipped cottage cheese in a bowl with lemon zest and a swirl of olive oil, a spoon resting in it
  4. Plate and finish. Spread the whipped cottage cheese on a wide plate or four shallow bowls with the back of a spoon. Pile the warm carrots on top, then add the pumpkin seeds, the dill and a few drops of olive oil. Serve right away. Emma plated it this way on November 5 without changing a single step, and it came out delicious, quick and easy to pull together, with exactly the texture Emma hoped for. It is one Emma would make again.
    Roasted carrot halves piled on whipped cottage cheese, topped with pumpkin seeds, dill and a drizzle of olive oil

Notes

  • Blend the cottage cheese longer than you think. Thirty seconds leaves it grainy; a full minute or two turns it silky.
  • No salt is added on purpose: the cottage cheese already brings most of the sodium. Taste first, then decide.
  • The whip keeps in a covered container in the fridge for up to 3 days. Roast the carrots fresh, or rewarm them in the oven.

Nutrition Facts

Per serving (estimated) : Calories: 224 | Total Carbohydrate: 18 g | Protein: 14 g | Total Fat: 11 g | Sodium: 427 mg

Category: Functional FoodsAuthor: Emma BloomCuisine: American