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

SHARE THIS ARTICLE

Share on facebook
Share on twitter
Share on pinterest

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.