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Roasted Carrots with Green Carrot Pesto On Potato Purée

Ingredients

Directions

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Steps

1

Peel potatoes and cook in the pot with a good dash of salt until well done.

2

For the pesto, cut the greens off the bunches of carrots and dice it together with the parsley. Using the chopper, mince the almonds and parmesan together. Stir in olive oil and salt to taste.

3

Preheat the oven at 200° C (top/bottom heat). Using a mortar, slightly crush the coriander and fennel seeds. Mix the carrots together with the spices, olive oil, honey, a pinch of salt and pepper in a casserole form. Let it bake in the oven for 15-20 minutes.

4

During that time, drain the potatoes and mash them with a potato masher. Stir in the milk, followed by butter. Season with nutmeg and salt.

5

Arrange the potato purée on plates. Drape the carrots on top and sprinkle with pesto.
Coarsely chop the hazelnuts and scatter them on top.

Enjoy

Roasted Carrots with Green Carrot Pesto On Potato Purée

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Ingredients

Adjust Servings:
1kg (mealy) potatoes
300ml warm milk
1 pinch nutmeg
60g butter
2 bunches carrots with greens
1 bunch parsley
3 tbsp almonds
40g parmesan
120ml olive oil
1 tsp coriander seeds
1 tsp fennel seeds
1 tbsp honey
2 tbsp olive oil
2 tbsp hazelnuts
salt
black pepper

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The Stepford Husband

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