1 store-bought 9 inch frozen pie shell
1 cup ricotta cheese
1 cup mascarpone or cream cheese
½ cup grated pecorino
1 tbsp picked thyme
3 large heirloom carrots (red, purple, yellow)
salt and pepper (to taste)
Mix together ricotta, mascarpone, pecorino, thyme, egg, salt and pepper. Set aside. Scrub carrots and parsnips. Use a vegetable peeler to create thin strips of parsnips and carrots. Blanch until tender, 30 seconds to 1 minute, then shock in ice water.
Spread filling evenly into frozen pie shell. Roll parsnip and carrots into rosettes and place into filling in pie crust. Bake at 400F for 25-30 minutes.
Servings: Makes 4-6 servings
approx. Per Serving