Roasted young carrots & a carrot tops pistou
A 'zero-waste' recipe to give a vibrant, fresh accent to roasted vegetables, salades, ... also great as garlic bread.
Not only are the tops of the carrots edible, they are super healthy. best compared with other leafy greens like spinach and kale.
- 1/2 cup young carrot tops
- 1/2 cup parsley (fresh)
- 1 small shallot - minced very fine
- 1 tsp ground coriander
- 1/4 tsp ground cumin
- 1 big garlic glove - grated
- zest of 1 orange
- zest of 1 lemon
- 1 cup (250ml) good quality olive oil
- sea salt
- black pepper
- young carrots to roast
Carrot Tops Pistou
Use cold water to remove all the dirt from the carrot tops & parsley.
Dry them in a clean towel and finely chop.
Combine all other ingredients, flavor to taste with salt and pepper.
In an airtight container you can keep if in the fridge for a week.
Tip: Make sure the herb mix is covered with oil the preserve better.
Roasted Young Carrots
Pre-heat the oven to 220°C
No need to peel the carrots as long as you clean them well.
Put the carrots next to each other in an oven dish. Don't stack them as they will not roast evenly.
Sprinkle some of the herb oil of the pistou on top (only the oil, the greens with burn easily and give the dish a bitter taste)
Roast for 20-30 minutes (depending van the size of the carrots)
Garnish with the pistou and your favorite seeds (pumpkin, sunflower, sesame, ...) Season with some sea salt flakes.
Serve warm of cold.
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