The article dives into the author's personal journey towards finding the perfect morning routine, culminating in a fixation on fresh-pressed juices despite the inefficiency of using blenders and sieves. A vivid description of the author's two signature juices is provided, particularly the carrot-centric 'sunrise juice.' However, inspiration strikes upon seeing visually appealing carrots with their tops still attached. The author contemplates the missed opportunity to use them in a stunning recipe by Yotam Ottolenghi, which features grilled carrots adorned with a flavorful dressing made from carrot tops, complemented by a dukkah topping. The recipe emphasizes utilizing all parts of the vegetable creatively.
Yotam Ottolenghi's grilled carrots with yogurt highlights a creative use of carrot tops, turning them into a flavorful dressing and showcasing texture and presentation.
While the author explores juicing, they acknowledge they might be missing out on using vibrant, fresh carrots for dishes like Ottolenghi's, which elevate their culinary potential.
Ottolenghi's recipe calls for blending carrot tops with tarragon and olive oil, transforming what could be discarded into a chic, vibrant dressing for grilled carrots.
The dukkah topping, made with various seeds and nuts, enhances the dish's complexity, making it an inspiring option for salads, beans, or squash.
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