I love this recipe because a) it’s packed with flavour and b) it’s low-waste, so you can eat good, feel good. When I’m cooking, there’s nothing more satisfying than a recipe that calls for use of an entire ingredient. That’s why here, I set out wanting to use every part of the carrot; the leafy tops, stems, skin and all.
Braised Carrots w/carrot top chili oil
4
servings40
minutesIngredients
7-8m small carrots, with tops
½ cup + ½ tbs neutral oil (I’m using canola), divided
1 tsp salt, divided
½ cup strained tomatoes
1 tbs harissa
½ cup vegetable broth
2 tbs butter, melted
1 tbs brown sugar
2 garlic cloves, smashed
1 tbs chilli flakes
¼ cup pumpkin seeds
1 inch feta, optional
Directions
Cut and clean your carrots. Start by removing the tops, rinse and set aside to dry. Scrub your carrots with a brush to remove any dirt. Slice your carrots vertically from top to tip and set aside.
Heat a cast iron on medium high for 3-4 minutes. When heated, add ½ tbs oil.
Arrange carrots cut side down in the pan and roast for 5-10 minutes or until golden and charred. Flip and season with ½ tsp salt. Depending on the size of your pan, you may have to work in batches at this stage.
In a small bowl combine tomatoes, harrisa, broth, butter, brown sugar and remaining ½ tsp salt.
Pour tomato mixture over carrots and bring to a boil. Reduce to a low simmer and cover. Let cook for 10-20 minutes or until tender.
Meanwhile, using a clean dish cloth, dry the carrot tops. Trim the leaves, removing any brown or discoloured ones, and save the rest for garnish. Roughly chop the remaining stems into ½ cm pieces.
In a small sauce pan heat ½ cup oil to 390F or 200C. Meanwhile, add garlic, chili flakes, pumpkin seeds and chopped carrot stems to a heat proof bowl. When the oil is heated, carefully pour over the carrot top mixture and set aside.
By now your carrots should be done. Remove from heat and plate. Top with feta, carrot top chilli oil and carrot leaves. Serve hot!