5/22/2022 A Market Day in mayRecipe Pan fried cod with sautéed carrot-beet vegetable medley over carrot green pesto and garnished with baked red beet leaves INGREDIENTS
filet of cod bunch of beets with leaves salt and pepper olive oil 2-3 cloves of garlic carrot green pesto makes about 200 g 1 bunch organic carrot greens (usually the greens from 6 to 8 carrots) 150 g sunflower or pumpkin seeds 230 ml sunflower or olive oil juice of1 lemon salt and pepper 1 ice cube INSTRUCTIONS carrot green pesto Are you among those still tossing out their carrot greens or feeding them to pets, not knowing how yummy and nutritious they are? A pesto made of carrot greens has a tart, fresh flavor and can be eaten just like any other pesto. Carrot greens contain many nutrients like vitamins A and C, calcium and iron. This pesto is especially delicious with pumpkin or sunflower seeds. Use organic greens only. 1. remove greens from carrots, and leaves from stems 2. thoroughly wash greens, remove any brown leaves and cut leaves with scissors into smaller bits, so they don’t wind themselves around the blade of the food processor 3. add all ingredients including the ice cube (which will keep the color bright green) and blend until smooth 4. transfer to jar or bowl, add a dash of olive oil on top, preventing the surface from turning brown 5. keep cool until serving Baked beet leaves Beet leaves are delicious and can be eaten as well as the stem. Of course, as with the carrot greens, you only want organic or pesticide free leaves.
Carrot-beet vegetable medley
Fried Cod
Assemble all on plate. Bon appetite. Comments are closed.
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Kit Schulte
Modern German Food
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