Ever wondered how to spice up the humble carrot? As part of our Food Waste Pledge series, we’ve collated recipes from participating restaurants. Brian Mesmain, Executive Chef at tibits on Heddon Street has shared his favourite dish: Zero Waste Carrots. We're pleased to confirm it is vegan friendly too. Keep reading to learn how to create this at home.
ZERO WASTE CARROTS
INGREDIENTS
- 1kg of carrots with leafy tops
- 2 tbsp olive oil
- Salt & pepper
PESTO
- 100g carrot tops
- 200ml rapeseed oil
- ½ lemon
- Salt & pepper
PREPARATION
- Preheat the oven to 180 degrees. Remove the leafy tops from the carrots and leave aside for the carrot pesto.
- Thoroughly wash the carrots (do not peel), halve lengthwise, mix with salt, pepper and olive oil and add to a baking tray.
- Bake in the oven for 20 - 25 minutes.
- In a food processor blitz the carrot tops, add the lemon juice and oil until you get a pesto consistency.
- Season with salt and pepper, before drizzling the pesto over the roasted carrots.
- Any remaining carrot top pesto can be covered with olive oil and stored in a glass jar in the fridge or freezer.
Discover more food waste friendly recipes from participating restaurants from Hawksmoor here and Cafe Murano here.
You can also follow our social channels @RegentStreetW1 and @stjameslondon for further updates on our pioneering food waste pledge, as well as further inspiration on 'How To... At Home' from our 'Behind Our Doors' series.