Curry Roasted Rainbow Carrots with Carrot Top Dressing and Fromage Blanc
The condition of the carrot tops are a great indicator of freshness of the attached carrots. When cooking with carrot leaves be sure to use only the tender parts of the leaves and pass on the tough stem, dried or discolored leaves.
Recipe and photos by Mario Ishii Hernandez
READY IN 40 MIN
1 bunch of rainbow carrots, cleaned and with tips removed (we always like to keep an inch or so attached for its pretty look)
1/3 cup of good quality olive oil
Curry to taste
Kosher salt and freshly ground black pepper to taste
Carrot Top Dressing
2 cups of carrot top leaves, blanched in salted water and shocked in ice
1 cup of parsley leaves, blanched in salted water and shocked in ice
1 cup of good quality olive oil
Lemon juice to taste
Splash of water to loosen the dressing
Kosher salt and freshly ground black pepper
1 cup of fromage blanc garnish and plating
Preheat oven to 400 degrees.
Place the loose carrots inside a large bowl and dress them with olive oil, curry and salt and pepper.
Place the dressed carrots on a large flat cooking sheet and roast them for 20-30 minutes, until desired doneness, then reserve for plating.
Place the blanched, carrot leaves, parsley, olive oil, lemon juice, and water inside a blender. Blend for 30 seconds or longer to blend thoroughly and season to taste.
Place the carrots on a plate and drizzle with the dressing and top with dollops of fromage blanc.