plantook

Plant Oriented Cooking


Leave a comment

RECIPE: Roasted Carrots with Carrot Tops Pesto

INGREDIENTS
For the Roasted Carrots:

  • 16 medium freshly-harvested local carrots with their tops
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

For the Carrot Top Pesto:

  • 2 cups tightly-packed carrot tops (blanched for 30 seconds and drained)
  • 1 cup olive oil
  • 2 large cloves garlic
  • 1/2 tsp salt
  • 1/3 cup raw sunflower seeds
  • 1/2 cup freshly-grated parmesan
  • 1 Tbsp lemon juice

METHOD

  1. Preheat oven to 400°.
  2. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
  3. Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.
  4. Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purße forms. Add olive oil and pulse until combined; season with salt and pepper.
  5. Serve carrots with pesto.

NUTRITION


Continue reading


Leave a comment

RECIPE: Ommek Houria

INGREDIENTS

  • 8 medium-large carrots
  • 4 to 6 cloves of garlic, finely minced or crushed
  • 1/2 tsp. ground caraway + 1 tsp. ground coriander (or substitute 1 tsp. cumin)
  • 1 tsp paprika
  • 1/4 cup olive oil
  • 1 onion, chopped finely
  • 1 tsp salt
  • 1/2 tsp lemon juice

METHOD

  1. Cook the carrots until soft and tender.
  2. Sautée the finely chopped onion in 1 Tbsp of olive oil, on medium heat, until nice and golden.
  3. Mash the carrots (with a fork, or in a food processor). If using the food processor don’t puree them until smooth, they should still be a bit chunky.
  4. Add the cooked onion and all the other remaining ingredients.
  5. Mix well. You should have a nice chunky bright orange mash. Taste, and add a bit more salt or spices, as needed.
  6. Serve with toppings such as olives and hard boiled eggs, a good glug of olive oil on top, and a fresh baguette to scoop it up with.
  7. Enjoy!

NUTRITION

Continue reading