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Plant Oriented Cooking


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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


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RECIPE: Pa amb Tomàquet


INGREDIENTS

  • day old rustic bread, cut in half
  • vine-ripened tomato
  • extra virgin olive oil
  • sea salt or a fine flake salt
  • fresh garlic

METHOD

  1. Toast the bread over open flame, grill or in the broiler.
  2. Slice a clove of garlic in half and rub over the surface of the bread.
  3. Slice a tomato in half and rub it liberally across the bread, shredding the pulp in the process, until the bread is saturated enough or you just have the tomato skin remaining.
  4. Drizzle generously with olive oil.
  5. Season with salt.

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RECIPE: Sautéed Escarole with Garlic


INGREDIENTS

  • One head of fresh escarole
  • Kosher salt and freshlyt ground black pepper to taste
  • 3-4 tablespoons of olive oil
  • 4-5 cloves of garlic
  • 1 tablespoon of dry red pepper flakes (optional)

METHOD

  1. Cut the bottom ½ inch of the escarole (removing the stem) so all of the individual leaves are exposed.
  2. Wash the leaves in a large bowl with water.
  3. Steam the leaves for about 5-10 minutes.
  4. Remove the excess liquid and add salt and pepper to taste as well as 3-4 tablespoons of olive oil. Toss the ingredients well and add your thinly sliced garlic (you can add the red pepper flakes at this point as well).
  5. Finally, sauté the mixture for 8-10 minutes and serve in a medium sized bowl.

NUTRITION


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RECIPE: Ratatouille


INGREDIENTS

  • 1 eggplant
  • 1 green zucchini
  • 1 yellow pepper
  • 2 red peppers
  • 4 beef tomatoes
  • 2 red onions
  • 4 cloves garlic
  • 1 bay leaf
  • 2 pinches saffron
  • 1 splash balsamic vinegar
  • 3 glugs olive oil
  • 400 g tinned tomatoes
  • 2 sprigs thyme
  • 1 bunch chopped parsley

METHOD

  1. PREHEAT THE OVEN
  2. Preheat the oven to 220ºC.

  3. ROAST THE PEPPERS
  4. De-seed and cut the red peppers and toss with olive oil and seasoning. Lay them onto a roasting tray and cook for 15 minutes until softened and starting to char, then remove and turn the oven down to 160ºC.

  5. START THE SAUCE
  6. Peel and finely chop the garlic. Strip the thyme sprigs and chop the leaves. Chuck the tinned tomatoes into a saucepan with 1 glug of oil, half of the garlic and thyme and the bay leaf.

  7. ADD THE SAFFRON & BLEND
  8. Steep the saffron in 100ml of warm water. Add the saffron liquid to the sauce and bring the sauce to a simmer for 10 minutes. Pour the sauce and the roasted peppers into a blender and blend until smooth

  9. PREPARE THE VEGGIES
  10. Slice the courgettes, aubergine, red onion and beef tomatoes into rounds about 1 cm think and the yellow pepper into pieces of similar size. Toss the vegetables with a little olive oil, salt, pepper and the remaining garlic and thyme.

  11. ARRANGE IN A BAKING DISH
  12. Spread the sauce over the bottom of a glass baking dish. Arrange the sliced veg in an overlapping pattern on top of the sauce to fill the dish and drizzle over a little extra oil and the balsamic vinegar.

  13. BAKE
  14. Bake in the oven at 160ºC for 30 minutes, before turning the oven back up to 220ºC for a final 30 minutes of cooking.

  15. GARNISH & SERVE UP!
  16. Scatter over picked leaves of parsley and drizzle over more olive oil. Serve up with fresh baguette and dig in!


NUTRITION


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RECIPE: Fennel Frond Pesto


INGREDIENTS

  • 1 cup roughly chopped fennel fronds
  • 2 cloves garlic, roughly chopped
  • 2 tablespoon pine nuts or slivered almonds
  • 1/2 teaspoon coarse kosher salt
  • 1/4 cup extra-virgin olive oil

METHOD

  1. Combine the fennel fronds, garlic, nuts and salt in a food processor or blender and pulse until the mixture is chopped up.
  2. Add oil and process/blend until the mixture becomes paste-like. (You may have to scrape down the sides of the bowl.)
  3. Serve pesto at once, refrigerate for up to a week, or freeze for up to a month.

NUTRITION


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RECIPE: Braised Fennel with Lemon


INGREDIENTS

  • 2 medium fennel bulbs, trimmed, cored and sliced
  • extra-virgin olive oil
  • vegetable broth or white wine
  • garlic (optional)
  • ginger (optional)
  • shallot (optional)
  • juice of the lemon (optional)
  • salt & pepper

METHOD

  • Mix the minced garlic with the olive oil for 5 minutes until fragrant
  • Heat the garlic oil
  • Add the ginger
  • Sauté the shallot for 2-3 minutes
  • Add the fennel with the broth or wine
  • Braise fennel for 20 minutes
  • Add the juice of the lemon
  • Season salt and pepper to taste

  • NUTRITION


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