by gingerroot
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Expand9-10 ounces organic golden baby beets (about 1-2 inches in diameter), trimmed, leaving 1 inch of stems attached (reserve greens for another use) Ask a question about this ingredient
2 teaspoons extra virgin olive oil Ask a question about this ingredient
2 small pinches kosher salt Ask a question about this ingredient
*********************************** Ask a question about this ingredient
9-10 ounces organic young carrots with tops (I used a mix of purple and orange) Ask a question about this ingredient
1 tablespoon water Ask a question about this ingredient
1 tablespoon fresh tangerine or orange juice (from one or two juicy wedges) Ask a question about this ingredient
1/2 teaspoon whole cumin seed Ask a question about this ingredient
1/2 teaspoon Saigon cinnamon Ask a question about this ingredient
Sprinkle of red pepper flakes Ask a question about this ingredient
1 anchovy fillet (packed in oil) Ask a question about this ingredient
1 teaspoon extra virgin olive oil Ask a question about this ingredient
3 tablespoons finely chopped feathery greens from carrot tops, main stem removed (from about 8 stems) Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
1 teaspoon Meyer lemon zest Ask a question about this ingredient
2 teaspoons sherry vinegar Ask a question about this ingredient
1 teaspoon extra virgin olive oil Ask a question about this ingredient
Kosher salt to taste Ask a question about this ingredient
Preheat oven to 375 degrees F.
Ask a question about this stepThoroughly scrub beets and carrots with a stiff vegetable brush. Set carrots aside.
Ask a question about this stepArrange beets in a ceramic baking dish slightly larger than sum of beets. Add olive oil and salt; coat by turning beets with your fingers. Cover dish tightly with a piece of foil. Roast until beets are tender and a knife slips out easily when pierced, about 25-30 minutes.
Ask a question about this stepWhile your beets are roasting, make your spice paste by combining cumin seed, cinnamon, red pepper flakes in a large mortar. Begin to grind spices with pestle; once seeds are crushed, add anchovy and olive oil and continue grinding until you have a thick paste.
Ask a question about this stepTransfer beets to a bowl to cool. Add water and citrus juice to hot baking dish to deglaze, stirring up the dark caramelized beet juices that have dried to the side. Add scrubbed carrots and spice paste, thoroughly stirring to coat. Replace tight foil top and roast until tender, 15-20 minutes.
Ask a question about this stepWhile carrots are roasting, make your gremolata by combining all the ingredients in a small bowl. Stir well to combine, tasting to adjust seasonings. Set aside until ready to serve.
Ask a question about this stepTrim beet tops and bottoms and slip from their skins. Halve the smallest beets and quarter the largest ones. When carrots are finished roasting, add beets to the dish, stir to combine and arrange on a serving platter. Spoon carrot top gremolata all over the roasted roots and serve. Enjoy warm or at room temperature.
Ask a question about this stepThanks for your comment and for sharing your husband's experience. Yikes!
You could also just sub Italian parsley, which is what it reminded me of, although I only thought of adding that to my recipe after the deadline. I will definitely add it in once I can edit again.
If you ever try this, sans-carrot tops, I'd love to hear your thoughts about it.
Gingerroot, I'll definitely try it with Italian parsley! I should have thought of that since they are in the same family. I'll let you know.
I also thought about maybe fennel tops or mild celery greens.
There was a food pickle about carrot tops that concluded they were inedible-- is it possible to add the link to this recipe to the food pickle? This is a delicious looking recipe ...
Thank you, luvcookbooks! I'll have to look up that foodpickle now...
This is the first time I've used carrot tops and really liked them. I'm not sure, but it may be because I did not use the stem (only the feathery delicate leaves), which may have contributed to an overwhelming grassy bitter taste before.
There are lots of recipes out there that use carrot greens. While they may be mildly toxic, I can't imagine that the 3/4 teaspoon per serving would be a problem, unless someone had a bizarre allergy! Caffeine & theobromine are both alkaloids (the type of toxin possibly in carrot tops) which are consumed daily in coffee, tea, and chocolate the world over. Also Harold McGee claims carrot greens are not toxic, and I tend to believe him. Plus if they were highly poisonous the grocery stores would not sell carrots with the tops attached due to the risk of lawsuits!
All excellent points, and Harold McGee definitely knows his stuff!
http://www.food52.com/foodpickle/2345-bought-a-beautiful-bunch-of-carrots-at-fresh-market-today-but-have-no-idea-what-to-do-with-the-lovely
This is the food pickle. I believe "inedible" was an aesthetic rather than a toxologic judgment.
LOL! I totally took it to mean toxic, as there is some disagreement about it floating around in the ether.
LOL here too! Thanks for all the information - both of you!!
Wow, there is definitely a healthy debate about whether or not carrot tops are edible/poisonous (same family as fennel, cilantro, parsnip, cumin, celery, parsley...and hemlock). Like with everything else that we put in our mouths, it is ultimately our own decision and for me, with carrot tops, proper washing, using organic, and moderation are key (plus a little research).
If you try this luvcookbooks, I'd love to hear your thoughts about it.
http://www.food52.com/recipes/13564_carrot_top_pesto
http://blogs.smithsonianmag.com/food/2009/11/eat-your-carrot-greens/
http://dinersjournal.blogs.nytimes.com/2008/08/06/harold-mcgee-responds-part-1/
I love the combination of flavors and really love the presentation of this, gingerroot! How does Saigon cinnamon differ from regular run-of-the-mill?
Thank you, ChezSuzanne! You know, Saigon cinnamon is what I always have on hand - it is sweet and earthy, but also a little spicier than regular ground cinnamon that I've had. Here is a foodpickle post with more information about it: http://www.food52.com/foodpickle/392-lately-i-ve-noticed-a-number-of-different-kinds-of-ground-cinnamon-on-the-market-distinguished-mostl
That said, for this recipe, since there is just 1/2 t, if you only have regular cinnamon, I'm sure it would work fine.
Thanks for the link! I know it's not enough in the recipe to make a difference - I was more curious than anything else. Saved this one to make this fall for sure!!
Thanks! I'd love to hear your thoughts if you try it.
This is just beautiful, with so many thoughtful details, gingerroot! You know, I love roasted carrots, and I love roasted beets, but I've never had the two together. This is the way I want to try them. Saved!
Wow, thank you for such a lovely comment, EmilyC! I'd love to know what you think if you try it.
Thank you, sdebrango!
Thanks, mrslarkin! You're welcome. : )
Thanks, wssmom! That means a lot coming from a cook I admire.
What a stunning recipe, gingerroot! Love the idea of the carrot top gremolata. I always think that it's such a shame that carrot tops are used only for stock or relegated to the compost. And the cumin, cinnamon, anchovy, and orange flavors sound so warm and vibrant. Yum!
Thank you so much, cookinginvictoria! My past attempts using carrot tops have always tasted quite green and grassy (I realize parsley is not that different - I guess I just like the taste of parsley?). I like the piquant punch from the gremolata against the earthy flavors of the roasted vegetables.
I really love the addition of the gremolata. It's a nice bright counterpoint to the earthy-spicy-sweet root veggies. Gorgeous!
Thank you, hardlikearmour!! I totally agree.
Wow, the spice mix and anchovy are so intriguing and I love that you use the carrot tops. Sounds incredibly tasty!
Thanks, Midge! The anchovy melts into the mix and adds a depth of flavor that pairs well with the gremolata ingredients. I'm usually disappointed with my attempts to incorporate carrot tops - this is the first time I'm really happy with the outcome.
Wow, gingerroot! This looks amazing...your recipes always are. I just made your csa radish-potato soup again and everyone loved it!! xx
Thanks so much, TiggyBee! I'm so glad you are still making and enjoying my soup - you've made my day! xx
Oh yum. Love the cinnamon-cumin combo. I have had carrots prepared similarly to this and have always cleaned the plate - the gremolata just ups the ante!
Thanks, Niknud! I really love the contrast of the sweet-earthy root veggies with the bright, piquant gremolata - the sherry sparkles on your palate.
Merrill is a co-founder of food52.
I commented on the post about carrot top pesto with my husband's experience. I made a carrot top vinaigrette, using very little greens- only the top greens of two very small carrots, no stem. They were organic carrots, locally grown by a farmer that I trust and am very good friends with.
I poisoned my husband and he had to go to the emergency room and get his stomach pumped. I will never make carrot tops again. They do contain a toxic alkaloid- and not all alkaloids are created equal. Some people can handle it, others cannot. I think most will be fine, but knowing how sick my husband became, I won't risk it again.
I would definitely make this recipe, subbing a different bitter green- maybe arugula.