food
Professional Carrots Stem to Root
Using carrots stem to root, this dish roasts a colorful assortment all served with a creamy carrot top crema.
Ingredients
- 1 lb beautiful carrots, greens attached
- Extra-virgin olive oil
- Thyme
- Salt
- For the crema:
- Carrot tops
- ¼ cup sour cream
- ½ cup mayonnaise
- 1 Tbsp lemon juice
- 1 tsp rice vinegar
- Extra-virgin olive oil
- Salt & pepper
- Mustard seeds
Steps
- Preheat oven to 400ºF.
- Clean the carrots, and cut off the greens, leaving 1 inch of stem attached to the carrots. Dry the carrot tops.
- Cut the carrots in half lengthwise, or in quarters lengthwise if they’re really fat. Lay them out on a sheet tray, and drizzle with olive oil, fresh thyme and salt. Put them in the oven for 10 minutes, or until they’re done.
- In a food processor, combine the carrot tops, mayo, sour cream, lemon juice, rice vinegar, salt and pepper. Blend until combined, while streaming in olive oil, until reaches a sauce-like consistence. Add more salt or carrot tops if needed, along with whole mustard seeds.
- Transfer sauce to a squeeze bottle and drizzle it over the roasted carrots.