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Here’s how to save a couple of ingredients from the compost bin and use them for an easy, flavor-packed feast. It starts with a bunch of carrots with their feathery green tops intact — the younger and more tender, the better. Rich in nutrients and earthy flavor, those tops can be whirled into a delicious pesto, as suggested by Tamar Adler in “The Everlasting Meal Cookbook.”
A handful of parsley or spinach helps balance its bitter edge. Spoon it over simple roasted carrots for a hearty vegetarian entrée. To make it a full meal, try Adler’s no-waste solution for salvaging that bunch of celery that may have gone limp in the crisper. Sliced and braised until buttery-tender, it makes a satisfying side dish on its own, or served over quinoa, rice, or your grain of choice.
Serves 4. RECIPE HERE – Susan Puckett
Carrot Top Pesto:
· 2 cloves garlic, peeled
· 3 tablespoons pine nuts, chopped walnuts, cashews, almonds, or other nuts (toasted or untoasted)
· ½ teaspoon salt
· About 2 packed cups carrot top greens, tough stems removed
· 1 packed cup parsley or spinach leaves
· ½ cup freshly grated freshly grated Parmesan cheese
· 1/3 cup olive oil
Roasted Carrots:
· 1 ½ pounds carrots, trimmed, scrubbed, and halved or quartered lengthwise depending on size (or left whole if small)
· 2 tablespoon olive oil
· Salt and freshly ground pepper
Braised Celery:
· 1 bunch celery, with leaves
· ¼ cup water or broth (any kind)
· ¼ cup olive oil
· 1 teaspoon each minced fresh rosemary, thyme, and oregano; or ½ teaspoon each dried
· ¼ teaspoon salt, plus more, to taste
To serve:
Cooked quinoa, rice, or grain of choice
Chopped celery leaves for garnish
1. Make the pesto: In a food processor, pulse the garlic, nuts, and ½ teaspoon salt to combine. Add the carrot tops, parsley or spinach, and cheese and pulse a few more times. Scrape down the sides with a rubber spatula. With themachine running, slowly pour in the olive oil and pulse until well blended. Scrape into a bowl and set aside. (Pesto may be made ahead and refrigerated for up to a week, or frozen for several months.)
2. Roast the carrots: Preheat the oven to 425 degrees. Place the carrots on a large sheet pan, drizzle with oil, sprinkle with salt and pepper, toss to coat, and spread in a single layer. Roast for 20 to 30 minutes, until tender and slightly caramelized, turning halfway through for even browning.
3. Braise the celery: Cut off the base of the celery, slice the bunch crosswise in 2-inch pieces, and spread out in a single layer in a wide pan with a lid. Add the water or broth, olive oil, herbs, and salt. Bring to a low boil, cover with a lid, reduce to a simmer, and cook until very tender, 15 to 20 minutes. Taste and adjust seasoning if desired.
4. To serve: Divide the roasted carrots among the plates and top with some of the pesto. Serve with a helping of the celery and grain of choice, and drizzle with some of the juices. Garnish with celery leaves.
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