Postmedia may earn an affiliate commission from purchases made through our links on this page.
Article content
Carrots are almost as essential as onions when making a mixed vegetable or meat dish.
Think of how many recipes call for chopped carrots to add flavour and texture. Carrot cake is in fashion. Carrot soup is a favourite. The produce industry has started selling a variety of colours of carrot together, making this nutritious vegetable seem prettier by far.
Article content
Gardeners like Vancouver cookbook author Rosie Daykin seem to like their carrots long and thin. Skinny or stubby, it’s the flavour and colour that makes the carrot a winner in cooking.
Article content
Daykin’s book, The Side Gardener: Recipes & Notes from My Garden (Appetite by Random House, $45) is a beauty, thanks to British photographer Andrew Montgomery’s lavishly displayed shots. This book should make readers eager for spring planting, as it has copious gardener information along with 65 recipes.
Roasted carrots with pesto
Serves 4
Carrot top pesto
1 big handful walnuts
2 handfuls carrot top greens
1 handful fresh mint leaves
½ cup (50 g/125 mL) grated Parmesan cheese
¼ cup (60 mL) fresh lemon juice
1 teaspoon (5 mL) salt
½ teaspoon (2 mL) freshly ground pepper
Carrots
10 to 12 medium carrots (2 pounds/900 g), peeled
2 tablespoons (30 mL) olive oil
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) freshly ground pepper
1 teaspoon (5 mL) granulated sugar
Carrot top pesto
Blend all the ingredients on high in a blender or food processor, just until combined but not smooth: walnuts, carrot top greens, mint, Parmesan cheese, lemon juice, salt and pepper. If making it ahead, refrigerate until serving time.
Spread pesto on a serving platter and top with the hot, baked carrots.
Drizzle a little olive oil over the carrots. Sprinkle with some extra carrot top greens and a little salt.
Carrots
Preheat oven to 400 degrees F (200 C). Line a baking sheet with parchment paper.
Spread carrots on baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and sugar. Turn the carrots with your hands in the oil and seasonings to coat them lightly.
Bake in preheated oven for 20 to 25 minutes, turning the carrots at the halfway point so they brown evenly.
When tender to the fork, set carrots on pesto and serve.
julianarmstrong1@gmail.com
Recommended from Editorial
Six O’Clock Solution: Charred eggplant salad from an Arabian storybook
Six O’Clock Solution: Cauliflower and tenderloin from the ‘giant green farm’
Six O’Clock Solution: Get hooked on the ultimate lobster roll
Share this article in your social network
