In the first edition of nose to tail veggies, I present you with a flavour packed vegan dish of beautiful maple and spice roasted Dutch carrots on a bed of garlicky carrot top hummus. Easy to make and looks sensational on a platter to feed at your next party. Christmas sides anyone?
Lately, I have been obsessed with vegetables. Even more than before. And I am loving the inventiveness that comes from an occasional abundance of spare time in the kitchen. The nose to tail philosophy suggests using every last bit and reducing waste. Figuring out ways to use the whole vegetable is not only fun but stretches your meals and budget if done often enough. Not to mention the thrill and adventure of something new on your plate. A hummus is a wondrous thing. Like a pesto or a chutney. They are all like cousins settled in different parts of the world and come in different colours and temperaments but always reliable when you need them with big bold personalities and flavours that pack a punch. So back to the hummus, it truly is wondrous. I think because it has a chickpea base and anything with chickpea in it is absolutely divine. Once you have a base hummus recipe, it is shockingly simple to elevate that with new veggies. This time I decided to make a carrot top hummus with a beautiful sage green colour. The bunnies have been getting fatter and it was about time someone other than them enjoyed Dutch carrots and their tops.
And because it is Friday, here is a little catch up. I have only one more workshop to go next week when I will officially wrap up 12 workshops for the year. Woah! That went by too quickly. At the moment I haven’t decided whether I will be bringing them back next year. I have been spending a lot of time in the garden. It is also where I sprained my neck yesterday. Apparently getting stuck in a rose bush while weeding stubborn ferns and the thorns digging in your back and arms and pulling at your hair will make you go into a contortionist mode, thereby forcing you to twist your body in unnatural angles to try to free yourself without getting impaled on the thorns. THAT … will sprain your neck. But onwards and upwards (because that is the only way my head moves at the moment). I have been reading a lot lately (thank you Book Club!). I have read The Light Between Oceans and absolutely can’t-put-it-down loved it. Now reading Our Endless Numbered Days by Claire Fuller and riveted. I am also reading All The Light We Cannot See and loving that as well. If you have some book recommendations, I would love to hear them. And lastly, I’ve got some Christmas special cookbook packs of my cookbook Tasty Express on ridiculous discounts within Australia. I’ve got packs of two, three and even ten. At basically $25 a signed gift-wrapped copy, this would make an excellent stocking filler. So please go grab some cookbooks for your friends and families while they last! Happy weekend! x
Dutch carrots are not only beautiful but have the potential to provide a complete meal by utilising the root vegetable and the fresh green tops. This easy and flavour packed vegan dish consists of sweet maple roasted baby carrots served on a bed of garlic heavy carrot top hummus. Delicious!
for the carrots
- 2 bunches Dutch carrots, tops trimmed (about 16)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt flakes
- 1 1/2 tablespoons maple syrup
- 1 teaspoon balsamic vinegar
for the hummus
- 150g Dutch carrot top greens
- 3 large garlic cloves
- 1 (400g) can chickpeas, rinsed and drained
- 2 tablespoons tahini
- juice of 1/2 small lemon
- 1/2 teaspoon sea salt flakes
- 1 teaspoon ground cumin
- 70ml olive oil (mild flavour)
- handful of hazelnuts, toasted
- 1 teaspoon sesame seeds
- freshly ground black pepper
- drizzle of extra virgin olive oil
- a tablespoon of chopped carrot greens
- Wash carrots thoroughly. In a large bowl, combine carrots with olive oil, cinnamon, salt, maple syrup and balsamic. Mix well. Pre-heat oven to 180C convection/ 170C fan-forced. Line a rimmed baking tray with baking paper. Place carrots on prepared tray. Bake in pre-heated oven for approximately 30 minutes until carrots are just tender and starting to brown. Remove from oven.
- Wash the carrot greens thoroughly. Many bunches often have residual dirt and sandy particles. I give my greens a quick soak in a large basin filled with cold water and a tablespoon of white vinegar. I then rinse them several times to remove the grime. This is essential because if the grime isn’t removed, your hummus can be gritty.
- Place washed carrot greens and all other hummus ingredients in a food processor and process to a smooth consistency.
- To serve, spread hummus on a large platter. Top with baked carrots and hazelnuts. Sprinkle sesame seeds, black pepper and chopped carrot greens. Finish with a drizzle of olive oil.