Roasted Secretts Carrots
with carrot top & lovage pesto
Ingredients
- 1 bunch Secretts red, orange and golden carrots with tops (or other heritage carrots with tops)
- 1 tbsp olive oil
- 1 sprinkle maldon sea salt (I used smoked here)
- 1 sprinkle chilli flakes
For the Pesto
- 100 ml olive oil
- 20 g fresh lovage leaves (or you can use basil)
- 1 bunch carrot tops thoroughly washed
- 100 mg mature grated cheddar cheese (or use any mature hard cheese in its place)
- 2 cloves peeled garlic
- 50 g walnut pieces
- salt and freshly ground black pepper (to taste)
Yoghurt base
- 500 ml Neils Yard Greek Style Yogurt (or any other greek yoghurt)
- 2 tbsp chopped herbs such as mint, parsley, oregano and chives
Instructions
- Pre-heat the oven to Gas 5/ 200°C /Fan 180°C
- Remove the tops from the carrots and reserve one set of leaves for the pesto.
- Cut the carrots in half lengthways and place in a large roasting tin with the olive oil mixing well to coat the carrots. Season and roast in pre-heated oven for 30 minutes. Whilst they are cooking make the pesto.
- Place all the pesto ingredients into a blender or food processor and pulse until you have an evenly chopped mixture. You are looking for a consistent finely chopped appearance here and not a smooth paste.
- Prepare the yogurt base by mixing the ingredients together. Assemble the dish onto one large serving platter or separate plates. Using a spoon create a bottom layer of herby yogurt. Spoon over the pesto and top with the roasted carrots (you can do this while they are hot if you are going to serve straight away). Sprinkle with fresh herbs or roasted nuts as shown here. Serve as a starter or part of a meal. Works really well with grilled fish or chicken.
Pesto test
- A test instriction
Notes
notes for this recipe
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