Baby carrots with a parsley, pistachio and lemon crumb
With the weather getting colder and colder and it inevitably feeling a bit gloomy outside, Im looking to my kitchen and my grand plans for good eating to bring the sunshine.
This recipe is super easy but can feel a little bit fancy if you need something for a dinner party.
The baby orange carrots are so sweet and tasty. I’ve simply steamed them for this dish but they’re also amazing roasted with good quality olive oil and plenty of sea salt.
The herb crumb I’ve made to top the carrots is an incredibly delicious and versatile condiment. It's fabulous on top of any kind of vegetable. It’s also soooo good on top of pasta, scrambled eggs, sprinkled over salads. The possibilities are endless really.
I’ve used fresh parsley this time but you could also use coriander or mint (or a combination of any of them). Some finely grated parmesan can be awesome in there too. About half a cup would do it.
Let me know if you give this one a go. Happy cooking! Kelly x
Baby carrots with a parsley, pistachio and walnut crumb
Serves 4-6 as a side
This simple side dish is absolutely fantastic for family dinners or entertaining. It will be a great match for meat dishes or as part of a vegetarian feast.
The tasty herb packed crumb is also wonderful sprinkled on pasta dishes, salads or scrambled eggs.
½ cup raw pistachio nuts
½ cup raw walnuts
Zest of 1 lemon
¼ teaspoon dried chilli flakes (or more as desired)
Large handful of fresh Inner Gourmet Designer Herb parsley
2 x 250g bags Inner Gourmet baby orange carrots
Olive oil for drizzling
Salt and cracked black pepper
Preheat oven to 150 degrees Celsius.
Dry roast the nuts for 10 minutes. Set aside to cool completely.
Place nuts in a food processor, along with the lemon zest, chilli, parsley and a generous pinch of salt and grind of black pepper. Blitz until the texture of coarse breadcrumbs. Taste and add more seasoning as needed.
Bring a pot ofwell salted water to a boil. Cook the carrots for 4 minutes until just tender. Drain and toss with a drizzle of olive oil and a sprinkle of salt.
Lay out on a platter or large plate. Sprinkle generously with the parsley crumb. Serve immediately.
