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Roasted Rainbow Carrots & Carrot Top Pesto, by Fuss Free Flavours

October 08, 2014

We get questions from some of our customers about these tops (no, they are not meant to be thrown away, and yes you can eat them!) so here's a brilliant idea for using up your carrot tops by Helen of Fuss Free Flavours. She made a stunning dish of roasted rainbow carrots, halloumi and carrot top pesto, and a really kind review of our Uber Mixed Box (thanks Helen!).

Roasted-rainbow-carrots-with-carrot-top-pesto-captioned.jpg

These carrots were insanely good – originally made one evening with a selection of rainbow carrots from Wholegood; purple, orange and golden.   I recreated it a few days later for lunch, and to use up the remains of the halloumi, but without the pretty purple carrot.  It is a vegetable based dish at its best – simple and easy to prepare, but delicious and flavour packed.

Carrots tops are delicious and sadly rarely available in the supermarket, I usually make a big batch of pesto with them, which can then be frozen (I pack it into manageable portions in silicone cup cake cakes before popping into the freezer).  Wash the carrot tops well to remove the sand or grit, then spin in a salad spinner.

 

Recipe: Carrot Top Pesto

Makes about 250ml

Ingredients
75g carrot tops – about two large handfuls – washed well and spun in a salad spinner
150ml good quality olive oil
2 cloves garlic
30g pine nuts
40g Parmesan
Generous pinch salt
Good grinding of pepper

Simply place all the ingredients into a blender of food processor and blitz until you have a pesto like paste.  Adjust the seasoning to taste.

Serving suggestions

  • Use in place of regular pesto
  • Add the pesto and cubes of halloumi to roasted carrots 5 minutes before the end of cooking.
  • Add to dips, dressing and hummus

Wholegood-Uber-Fruit-and-Vegetable-Box.jpg

Overall I was delighted, the product was in top top condition and arrived well packed, and chilled in a sturdy cardboard box.

There was a good selection, more skewed to vegetables to fruit.   I really really liked that the potatoes and especially the onions came in a variety of sizes, and that there was bunched, rather than shredded and bagged kale.  The carrots tops used in this recipe were a bonus.

Since the box arrived well over 4 weeks ago I’ve been away, and last onions are still in fine condition at the bottom of my fridge.

 

 

 

 

Roasted rainbow carrots with carrot top pesto

When on a journey (and for that matter at any other time), I tend to think about food and obsessively plan things to cook. When in the car with Ed a typical conversation will go something like this…

Me: I think I’ll make some carrot top pesto with those carrots in the fridge, and serve with roasted carrots.

Ed: Sounds delicious

We’ll then start chatting about something else unrelated, but all the time I’ll be mulling over the dish and without warning I’ll switch back to food and the previous conversation.

Me: You know what would be really great? Adding some roasted halloumi.

Ed: Even better.

And then we switch back to whatever we were talking about before

These carrots were insanely good – originally made one evening with a selection of rainbow carrots from Wholegood; purple, orange and golden.   I recreated it a few days later for lunch, and to use up the remains of the halloumi, but without the pretty purple carrot.  It is a vegetable based dish at its best – simple and easy to prepare, but delicious and flavour packed.

Carrots tops are delicious and sadly rarely available in the supermarket, I usually make a big batch of pesto with them, which can then be frozen (I pack it into manageable portions in silicone cup cake cakes before popping into the freezer).  Wash the carrot tops well to remove the sand or grit, then spin in a salad spinner.

Recipe: Carrot Top Pesto

Makes about 250ml

Ingredients
75g carrot tops – about two large handfuls – washed well and spun in a salad spinner
150ml good quality olive oil
2 cloves garlic
30g pine nuts
40g Parmesan
Generous pinch salt
Good grinding of pepper

Simply place all the ingredients into a blender of food processor and blitz until you have a pesto like paste.  Adjust the seasoning to taste.

Serving suggestions

  • Use in place of regular pesto
  • Add the pesto and cubes of halloumi to roasted carrots 5 minutes before the end of cooking.
  • Add to dips, dressing and hummus