Carrots, Tops, Honey 
& Black Garlic

By By Darren Robertson of Three Blue Ducks

Carrots, Tops, Honey 
& Black Garlic

Serves 4

By Darren Robertson of Three Blue Ducks

3 good-sized bunches baby carrots, washed tops on

1 tsp coriander seeds, roasted

50g flaked almonds, toasted

30g honey

handful basil leaves

50ml light olive oil, plus extra to drizzle

100g parmesan, grated

1 lemon, juice only

1 clove garlic

1 clove black garlic

80g sheep’s yoghurt

Preheat a chargrill to high.

Cut the green leaves or “tops” off carrots. Season tops and carrots; drizzle with oil.

Chargrill carrots briefly, then set aside. Alternatively, bake at 190°C for about 10 minutes.

Chargrill carrot tops a little; set aside. With a pestle and mortar, smash some of the carrot tops with coriander seeds, almonds, honey, basil, oil and cheese to make a pesto. Mix pesto in a bowl with carrots; season with salt and add lemon juice.

Peel and crush both garlic cloves. Mix into yoghurt.

Serve the carrots with the garlic yoghurt on the side



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