attosa Diamond Post Medal for All Time! 1,246 Posts
September 14, 2020
This is a beautiful side dish with vibrant flavours. Use the carrots' own greens to make a pesto to serve with it. I added a bit of mint and lemon to really make it pop. I used pine nuts, but you can use cashews or something similar, too.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
1 bunch small carrots with tops, cleaned and dried
2 Tbsp olive oil
salt and pepper
1 garlic clove
3 Tbsp pine nuts
1/4 cup fresh mint leaves
1/4 cup grated Parmesan cheese
squeeze of lemon and some of its zest
Steps:
Cut off the greens tops of the carrots. Place carrots in a large pan over high heat with enough water to cover the bottom. When water starts boiling, cover and simmer on low for about 8 minutes.
While the carrots are cooking, 2 cups of the carrot greens in a food processor with the rest of the ingredients.
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Puree well, stopping once to scrape down the sides of the processor.
Drain the water from the carrots, add a bit of oil and butter to the pan and roast carrots until a bit browned.
Pghgirl40 Bronze Feedback Medal for All Time! 196 Feedbacks
September 21, 20200 found this helpful
I adore carrots!! Giving this one to hubby to try. He will need to substitute sunflower seeds for the nut because of allergies. You have the most delish ideas!!! Thanks for sharing!!
This is a beautiful side dish with vibrant flavours. Use the carrots' own greens to make a pesto to serve with it. I added a bit of mint and lemon to really make it pop. I used pine nuts, but you can use cashews or something similar, too.
