It’s new carrot season and we are really pleased with our crop again this year. They are the sweetest, most fragrant carrots ever! While they are being harvested fresh for the boxes (before we do a big harvest and store them for winter) we hope you really enjoy the greens too! They are perfectly edible and incredibly delicious and nutritious. Think of them like a fibrous herb. They have a strong parsley/carrot flavour and are best whizzed up into a pesto or other green sauce like this chimichurri. Or you can slice them finely and add them to soups or stews. Whatever you do, don’t throw the greens away, you’ll be missing out on some amazing dietary fibre, vitamins and minerals.
The main ingredient for a traditional chimichurri is parsley so carrot tops work really well as a replacement here. Simply whizz the ingredients up together in a food processor, allow the flavours to sit and mingle for a little while and you have a delicious herby drizzle to make your tacos (or barbecue, burritos, roast veg…) pop!
How do you use carrot tops? Liz x
Carrot tops (I used tops from 8 carrots)
1 tsp chilli flakes (or use fresh red chilli to taste)
1 tsp dried oregano
salt and pepper to taste (I use about a tsp of each)
8 tbsp extra virgin olive oil (or more!)
4 tbsp vinegar (red wine vinegar is traditional but local apple cider vinegar works well for this recipe too)
3 cloves of garlic
Rinse your carrot tops well, then roughly chop them and add them to a food processor.
Add the rest of the ingredients and pulse until they come together into a rough, loose sauce. You may need to stop the machine a few times and scrape down the sides.
Taste and adjust the seasoning if needed. You may also need to add more oil or vinegar to loosen the sauce. Blend again briefly to combine.
Spoon the sauce into a small bowl, cover and allow the flavours to mingle and marinade while you prepare the meal you’ll be eating the chimichurri with. We drizzled ours over hard shell tacos this time and they were absolutely delicious! Enjoy.
This one-tray bake is one of our favourite date-night specials with a bottle of red wine. It’s no hassle at all to put together and tastes incredible! It’s always the simple, organic ingredients that are the stars of the show. Who’d have thought a tray of some simply roasted vegetables could be so special? Portobello mushrooms are rich, juicy and simply spectacular when roasted. Their meaty texture and unique umami make them the perfect steak substitute! The Argentinian, herby chimichurri drizzle really brightens and lightens the dish and brings it all together. It’s a great sauce to add to your repertoire. It’s goes perfectly with BBQ’d and roasted vegetables.
Ingredients (serves 2)
4 portobello mushrooms
as many potatoes as you like
1 red onion (or two shallots)
1 bundle of asparagus (or any seasonal green you like – broccoli, kale…)
olive oil, salt and pepper to taste
1 bunch of coriander
1/2 bunch of parsley
1 tbsp dried oregano
1 shallot – peeled and roughly chopped
1 red chilli – roughly chopped
2 cloves of garlic – peeled
1 large pinch of salt
3 tbsp red wine vinegar (or any vinegar you like)
enough olive oil to blend into a loose sauce
Pre-heat your oven to 200C and find a large roasting dish.
Arrange the mushrooms in the dish and scrub and cut your potatoes into thick wedges. If you have new potatoes, just cut them in half. Add them to the roasting dish along with a peeled and quartered red onion.
Drizzle olive oil over the vegetables and season well with salt and pepper. Pop the dish in the oven to roast while you prepare the asparagus and the chimichurri.
Add the herbs, shallot, garlic, chilli, salt and vinegar to a small blender or food processor. Add a generous drizzle of extra virgin olive oil and blend into a loose sauce. Pour the sauce into a clean jar and it will stay fresh in the fridge for at least 2 weeks. Bring it out next time you have a BBQ. Alternatively you can freeze any unused sauce to use another time.
Snap the woody ends off the asparagus and add them to the compost bin (or pop them in a box of peels and offcuts in the freezer to make veg stock with another time). Put the spears in a large bowl and drizzle with a little olive oil. Season with salt and pepper and mix well to coat the spears in the seasoning.
When the mushroom, potatoes and onions are cooked through and starting to take on some colour (after about 20 minutes or so in the oven), add the asparagus to the roasting dish and return it to the oven to roast for a further 5 minutes or so.
Then dish up. Divide the roasted vegetables between two plates and drizzle the chimichurri over the roasted mushrooms. Enjoy with a glass of red wine.