6 months ago

Trish Deseine’s Tasty Roast and Pickled Young Carrots

2 MIN READ SAVE

Low waste but high taste, food editor TRISH DESEINE shares her recipe for roast and pickled young carrots …

Photograph by Virginie Garnier

Roast and pickled young carrots with carrot-top pesto

A deliciously low waste way to cook carrots. Serve the hot carrots with the pesto and pickle on the side as a stand-alone dish, topped with a nice sharp cheese, or alongside meat or fish. Halve the amounts for a smaller household.

For 6 -8

2 – 3 hours for the pickles

45 minutes roast carrots

5 minutes pesto

Quick carrot pickle

500g young Irish carrots, multi coloured if you can find them with their tops on

225g golden granulated sugar

500ml white wine vinegar

750ml water

1 teaspoon ready to use chili in oil

3 tablespoons fresh dill, chopped

1 tablespoon ground coriander

5 cloves

1 tablespoon ground ginger

Cut the tops and set aside. Scrub the carrots then peel them into tagliatelle strips with a vegetable peeler. Put them into a large bowl.

Put all the ingredients, apart from the carrots, into a large saucepan and bring to the boil, stirring from time to time to dissolve the sugar. Pour the hot liquid over the carrot strips and leave to cool and  rest for 2 to 3 hours. (It will keep for a week or two in the fridge.)

Roast Carrots

500g young Irish carrots, multicoloured if you can find them

3 or 4 garlic cloves, crushed

2 or 3 tablespoons olive oil

A dozen or so cherry tomatoes

Salt and pepper

Carrot pesto

Carrot tops

1 peeled garlic clove

3 or so tablespoons olive oil

Juice of half to a whole lemon or lime

2 tablespoons flat leaf parsley

2 tablespoons fresh coriander

1 tablespoon fresh mint

Salt and pepper

Heat the oven to 180°C. Put the carrots on a baking sheet, drizzle with olive oil, season lightly and scatter the garlic cloves. Give it all a bit of a swoosh around with your hands to cover the carrots with oil and have the garlic infuse a little flavour.

Dot the tomatoes around the carrots and roast for 25 to 35 minutes, according to the carrot thickness, until they are cooked through, parts are becoming caramelised, but still have a bit of bite.

While they are roasting, make the pesto. Rinse the carrot tops and shake off any excess water. Cut them to fit the size of your blender, then blend them with all the other ingredients. Adjust the texture with more juice or olive oil and check the seasoning.

@TrishDeseine

Love THEGLOSS.ie? Sign up to our MAILING LIST now for a roundup of the latest fashion, beauty, interiors and entertaining news from THE GLOSS MAGAZINE’s daily dispatches.

LOVETHEGLOSS.IE?

Sign up to our MAILING LIST now for a roundup of the latest fashion, beauty, interiors and entertaining news from THE GLOSS MAGAZINE’s daily dispatches.

Newsletter

Pin It on Pinterest