KIDDOCJJ
KIDDOCJJ
EAT. LEARN. EXPLORE. INSPIRE.

A MODERN TAKE ON ST. PATRICK'S DAY SIDES

To me, all boiling does to vegetables is remove nutrients and erase most of their natural flavors. Roasting, on the other hand, concentrates the natural sugars in carrots, caramelizes and crisps the surface of potatoes, while keeping their centers light and creamy.  I think you are all realizing that I am "nose to toes" with food use, so I don't want those lovely carrot tops to go to waste. So in the spirit of keeping green a predominant color on March 17, you'll make a carrot top and Italian parsley pesto, using pistachios and pecorino cheese, olive oil, lemon and garlic, and roast some rainbow carrots, new potatoes and shallots. These can be served at room temperature if you want to do them ahead - the pesto is delicious napped over the carrots, but also spectacular when it meets the potatoes, too! Enjoy!

  OVEN ROASTED BABY POTATOES WITH SHALLOTS (on left) and ROASTED RAINBOW CARROTS WITH CARROT-TOP AND PARSLEY PESTO WITH PISTACHIOS

OVEN ROASTED BABY POTATOES WITH SHALLOTS (on left) and ROASTED RAINBOW CARROTS WITH CARROT-TOP AND PARSLEY PESTO WITH PISTACHIOS

  CARROT TOP PESTO INGREDIENTS:    -  Tops from a bunch of carrots, washed and dried  -  1 small bunch Italian parsley, washed  - 4 cloves garlic, peeled  - small lemon  - 1/2 cup extra virgin olive oil  - 1/2 cup pistachios  - 1/2 cup parmesan or pecorino romano cheese, grated

CARROT TOP PESTO INGREDIENTS:

Tops from a bunch of carrots, washed and dried

-  1 small bunch Italian parsley, washed

- 4 cloves garlic, peeled

- small lemon

- 1/2 cup extra virgin olive oil

- 1/2 cup pistachios

- 1/2 cup parmesan or pecorino romano cheese, grated

  INSTRUCTIONS:   1.  Chop the garlic in your food processor. No need to remove the brown tips.   

INSTRUCTIONS:

1.  Chop the garlic in your food processor. No need to remove the brown tips.

 

 2.  Chop the parsley and carrot tops into thirds. Put in to your food processor, along with the zest of the lemon, 1/4 cup of the olive oil and a little pepper.   3.  Process to a rough chop.   4.  Add the remaining greens and process until smooth - the carrot tops need a little extra love.

2.  Chop the parsley and carrot tops into thirds. Put in to your food processor, along with the zest of the lemon, 1/4 cup of the olive oil and a little pepper. 

3.  Process to a rough chop. 

4.  Add the remaining greens and process until smooth - the carrot tops need a little extra love.

 5.  Add the pistachios and cheese to the bowl, along with the remainder of the olive oil. Add the lemon juice and process until smooth.   

5.  Add the pistachios and cheese to the bowl, along with the remainder of the olive oil. Add the lemon juice and process until smooth.

 

 6. Taste and adjust flavor with salt, more lemon juice (if you like bright pesto) or more nuts and olive oil if you love buttery, smooth pesto.  7.  Cover with plastic wrap and refrigerate. Now on to the potatoes and carrots.

6. Taste and adjust flavor with salt, more lemon juice (if you like bright pesto) or more nuts and olive oil if you love buttery, smooth pesto.

7.  Cover with plastic wrap and refrigerate. Now on to the potatoes and carrots.

  INGREDIENTS:   - 1/2 pound small potatoes/person - washed and cut into equal portions (I used a mix of pink,  yellow, peewee)  - 1 large shallot, peeled and cut lengthwise into long strips  - 3-4 rainbow carrots/person - scrubbed, peeled, and cut lengthwise into equal sizes  - extra virgin olive oil  - salt and pepper to taste

INGREDIENTS:

- 1/2 pound small potatoes/person - washed and cut into equal portions (I used a mix of pink,  yellow, peewee)

- 1 large shallot, peeled and cut lengthwise into long strips

- 3-4 rainbow carrots/person - scrubbed, peeled, and cut lengthwise into equal sizes

- extra virgin olive oil

- salt and pepper to taste

  INSTRUCTIONS:   1.  Preheat oven to 400 degrees.  2. Cut potatoes into equal portions, slice shallots lengthwise and mix together on your sheet pan.  3. Drizzle liberally with olive oil, season with salt and pepper, and mix with your hands.  4. Do the same for the carrots.

INSTRUCTIONS:

1.  Preheat oven to 400 degrees.

2. Cut potatoes into equal portions, slice shallots lengthwise and mix together on your sheet pan.

3. Drizzle liberally with olive oil, season with salt and pepper, and mix with your hands.

4. Do the same for the carrots.

  KIDDOCJJ Tip:  save yourself washing extra dishes by roasting your veggies on the same sheet pan.   5. Roast at 400 for 15-20 minutes - if carrots are brown and caramelized, remove them and continue to roast the potatoes until they are deep golden brown and fork-tender.

KIDDOCJJ Tip: save yourself washing extra dishes by roasting your veggies on the same sheet pan. 

5. Roast at 400 for 15-20 minutes - if carrots are brown and caramelized, remove them and continue to roast the potatoes until they are deep golden brown and fork-tender.

 6. To serve the carrots, lay them on a colorful plate (I chose purple as it is high contrast against the yellows and oranges).  7. Drizzle the carrot top pesto over the carrots.  8. Roughly chop some of the remaining pistachios and sprinkle on top.

6. To serve the carrots, lay them on a colorful plate (I chose purple as it is high contrast against the yellows and oranges).

7. Drizzle the carrot top pesto over the carrots.

8. Roughly chop some of the remaining pistachios and sprinkle on top.

 9. To serve the potatoes, smear some pesto on a plate and top with a mound of the potatoes, remembering to grab the shallots and pile on top.  10. Serve with some of the pesto on the side.  Enjoy!

9. To serve the potatoes, smear some pesto on a plate and top with a mound of the potatoes, remembering to grab the shallots and pile on top.

10. Serve with some of the pesto on the side.  Enjoy!