Carrots the star in this pesto dish
It's the flavour and colour that make it a winner in cooking
Carrots are almost as essential as onions when making a mixed vegetable or meat dish.
Think of how many recipes call for chopped carrots to add flavour and texture. Carrot cake is in fashion. Carrot soup is a favourite. The produce industry has started selling a variety of colours of carrot together, making this nutritious vegetable seem prettier by far.
Gardeners like Vancouver cookbook author Rosie Daykin seem to like their carrots long and thin. Skinny or stubby, it's the flavour and colour that makes the carrot a winner in cooking.
Daykin's book, The Side Gardener: Recipes & Notes from My Garden (Appetite by Random House, $45) is a beauty, thanks to British photographer Andrew Montgomery's lavishly displayed shots. This book should make readers eager for spring planting, as it has copious gardener information along with 65 recipes.
CARROT TOP PESTO
Blend all the ingredients on high in a blender or food processor, just until combined but not smooth: walnuts, carrot top greens, mint, Parmesan cheese, lemon juice, salt and pepper. If making it ahead, refrigerate until serving time.
Spread pesto on a serving platter and top with the hot, baked carrots.
Drizzle a little olive oil over the carrots. Sprinkle with some extra carrot top greens and a little salt.
CARROTS
Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
Spread carrots on baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and sugar. Turn the carrots with your hands in the oil and seasonings to coat them lightly.
Bake in preheated oven for 20 to 25 minutes, turning the carrots at the halfway point so they brown evenly.
When tender to the fork, set carrots on pesto and serve.