This recipe for Carrots, Tops, Honey and Black Garlic uses the whole carrot, pesto is made using the carrot tops. Black garlic has an amazing caramel, balsamic quality and is great to fold through yoghurt and serve with the sweet carrots.
Carrots, Tops, Honey and Black Garlic Recipe
Serves 4
Ingredients:
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
Method:
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
