FOOD BY HELEN WESTWATER OF LA OLA FRESCA CHIMICHURRI AND CARROT TOPS
If you get an organic veg box, you will find your vegetables don’t come neatly trimmed to fit their plastic container but bustling with a jungle of accompanying vegetation. Waste not, want not! Don’t throw it in the bin. These leaves and tops are the top of the pops… with nutrients of around six times more than the root as well as lots of potassium, calcium and phytonutrients. With beetroot, I use the smaller leaves in salads and then roast the stalks with olive oil and a little salt. I soak in balsamic dressing and then keep for use in salads. With carrots, the green herb part is slightly bitter and is a digestive aid. It is perfect for making this carrot leaf version of Chimichurri. You can make this in larger quantity to keep in the fridge for use as an everyday accompaniment. In this recipe, we combine it with freshly pan-fried carrots and homemade paneer. Chimichurri Take the leaves and tops and pulse in a food processor Article © 2020 24/7 Valencia
- CHIMICHURRI -
1 bunch of carrot tops 2 gloves garlic chopped Juice of 1/2 lemon 1/3 cup extra virgin olive oil 1/2 teaspoon of cumin 1/2 teaspoon chilli flakes Salt and pepper to taste
