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.
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.
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MAPLE ROASTED DUTCH CARROTS WITH GARLICKY CARROT TOP HUMMUS
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
- 150 g Dutch carrot top greens
- 3 large garlic cloves
- 1 X 400g can chickpeas, rinsed and drained
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt flakes
- 1 teaspoon ground cumin
- 70 ml 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.
My family is riddled with nut allergies. Would this work without the hazelnuts? Also what an amazing use of carrot tops! Thanks for sharing!
What a fun and fresh way to make a side dish from carrots, thanks for sharing! I will be trying this to find out if the family will accept it as a new addition to our Christmas table!
These are gorgeous! I think these would be perfect for our Thanksgiving dinner this year. While I'm a dinky di Aussie, my accent tells a different story. This year we've invited a table full of people from the nursing home to help me celebrate. I'll tell them all about nose to tail veggies.
cheers Maureen! ha sound like a plan. Some veggies are so easy to do the nose-to-tail thing, some not so much. I am going to experiment a lot over Christmas. I have your Asian dressing on my mind, I quickly made it the day before to toss through some tofu and sprouts. So delicious! I was reading Justine Scofield's Asian caramel dressing recipe last night and though of you. x
sneh - - this is such a cosmically gorgeous preparation of carrots, i am completely swooning! i am one hundred percent behind using the entire vegetable (just did beet top pesto!) & there is something so entirely rewarding about being able to cherish every part. roasted carrots are so comforting, i can only imagine actually pairing them with a top hummus is bliss. xo
Danielle beet top pesto sounds divine! I must make that! I have done the whole nose-to-tail beet thing with beet top flatbreads and beet dip (in archive) but looking forward to trying the pesto. Cheers! x
Sneh you have done it again - this dish sounds absolutely gorgeous! Love how you have used the carrot tops in the hummus itself, and the crinkly skin of slightly caramelised roasted carrots is just one of the best things ever.
And All The Light We Cannot See is such an incredible book - I read it a couple of months ago and just loved it. Another goodie was The Narrow Road to the Deep North (especially for those of us in Australia!), and just read Modern Romance (by Aziz Ansari) which was just hilarious - a thoughtful and super funny look at romance in the age of texting and social media (with a lot of data behind it too!).
Thanks Claudia. I am really enjoying that book .. thanks for the other two recommendations. The Narrow Road To The Deep North has been on my Wishlist for a while now. Will check out Aziz Ansari's book, sounds hilarious! x
Oh no! Poor you! Speedy recovery!
I love making pesto with carrot tops – it tastes so fresh. I have never thought about adding chickpeas, though, what a genius idea! I know what I'll do with my next bunch of leafy carrots. x
Valeria you are in Sydney!! Is it a long term visit? We must catch up in mid December (maybe?) if you have time. I am based in Sydney's upper north shore. x
YES! So happy we'll get to meet early December! Cannot wait! xo
I love your photos Sneh! I really like how you are able to tell a little food story with your photography. These carrots look yummy too!
Thanks Linda Appreciate your lovely words. x
I so love the idea of using a veggie fully, leaves, peel and all. That's quite a stunning dish Sneh! And hope you feel better soon.
Thanks lovely Kankana. Hope you are well and your boys are doing great. x
That looks and sounds so delicious! A wonderful idea. I never throw away my carrot tops... Lovely pictures, as always.
Thanks so much Rosa. Sending you all my love from down under. x
Yay for nose to tail veggies - less waste is always a good idea, especially when the result is this beautiful! Hope that neck improves quickly! x
thanks darling JJ. Neck all better now. I could crane it all the way to the left and right to the applause of the boys this morning. x