Slow Roasted Carrots with Top-Pesto and Steamed Cauliflower

Baked carrots with top pesto and steamed cauliflower - A tasty love story

As a freelance food developer and photographer I often get some cool and very inspirational jobs, that really sets my creativity and love for seasonal produce on fire. Last summer I was contacted by a fruit and vegetable company called Gasa Nord Grønt who wanted me to create seasonal recipes based on summer vegetables, yay! It was such a wonderful job, and resulted in a large veggie-basket accompanied with a pamphlet filled with my recipes that you could pick up in a number of grocery stores.
The best part of this job was that I actually ended up creating a recipe that has become one of my favorites. I love new carrots with the green top still attached. But I have always been a little sad that and soon as I got home I had to cut of the top and throw it away. But with this recipe I get to actually use the top – and it is marvelous! You simply use the best part of the top to make a delicious pesto that you get to serve along with the carrots raw or after a good slow roast in the oven. I know it is a bit early most places for carrots with top, but nonetheless they will be here soon, and we must prepare!

Baked carrots with top pesto and steamed cauliflower - A tasty love story

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Slow Roasted carrots with top-pesto and steamed cauliflower

Serves 4 people

1 bundle carrots with top
2 Tbsp olive oil
1 tbsp honey
Salt and pepper
1 little cauliflower head

Top-pesto
The green soft top from the carrots
50 g kale/spinach
1 spring onion
30 g salty or roasted almonds
125 ml olive oil
30 g parmesan
Juice and zest from 1 organic lemon
1 tsp salt
Fresh pepper

Fremgangsmåde
Preheat oven to 150ºC / 300 ºF. Remove the green top from the carrots, and leave about 1-2 cm on the carrot. Scrub the carrot in cold water. Place carrots in a baking tray, rub them in oil, honey, salt and pepper. Bake the carrots in the oven for 45-60 min, until tender.

Grab the carrot top and gently nip of all the light green fury parts, leave the harder and dark green parts. Rinse in cold water. Rinse the spring onion, remove top and bottom and chop. Place all ingredients in a blender and pulse until you have a chunky pesto. Season to taste.

Rinse the cauliflower and chop into smaller pieces. Steam them for 5 min and remove from the heat. Let them cool a bit before you toss them with 3-4 Tbsp of pesto.

Serve everything together as a vegetarian summer meal, or grill a pieces of fish or meat and enjoy it all together.

Oven roasted carrots - a tasty love story

Comments (5)

  • What an incredible idea to use the carrot tops as part of the pesto! Amazing!

    Reply
    • Thank you so much :)

      Reply
  • I LOVE your idea of making pesto from carrot tops–one edible I seldom use to its full advantage. Question for you: You have us separate the furry parts of the tops from the stems. Then you have us put all the ingredients in the blender. Do you intend for us to use only the soft parts in the pesto and discard the stems? If using the stems also, does separating them somehow help them chop better?

    P.S. I’m so glad to have found your blog through Organic Authority and its article, “Real Food: 10 Conscious Food Blogs And Who Should Read Them.”

    Reply
    • Hi Kathryn.
      I am truely glad you found the blog :) I was kind of amazed when I tried the pesto myself, and I have used carrot tops in various dishes ever since, they do great in salads too.
      To answer your question, you should discard the hard stems and only use the furry parts. The stems can get a little to hard og threaded :)
      All the best from Josephine

      Reply
  • I agree with Bethany. It is an incredible idea to use carrot tops. Not only they are delicious but have got awesome nutritious value too. I have seen my friends preparing various sweet and tasty dishes with carrot.

    Reply

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