CEDAR-ROASTED CARROTS WITH TOFU AND CARROT PESTO
Provided by Florence Fabricant
Categories salads and dressings, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Soak 4 sheets of cedar paper, about 8 inches square (sold in cookware and Japanese kitchen-equipment stores) in water for 10 minutes. Cut tops off carrots. Reserve 4 sprigs and chop 1 cup, packed, of the tops. Turn on food processor. Drop garlic in through the feed tube and process until minced, scraping down workbowl once or twice. Place chopped carrot tops and lemon juice in processor and process until minced. With machine running, drizzle in 1/2 cup olive oil. Process to a purée. Season with salt and pepper and set aside.
- Place baby carrots in a large bowl and toss with 1 tablespoon olive oil. Drain cedar paper and spread in the bottom of a roasting pan. Spread carrots evenly on top, cover with foil, place over medium-high heat until the oil starts to sizzle, then place in the oven until carrots are tender, about 30 to 40 minutes, depending on the size of the carrots. Remove from oven and wrap loosely in the foil to keep warm.
- Combine diced carrots and carrot juice in a saucepan and cook on medium about 5 minutes until about half the liquid has evaporated. Transfer to a blender, add grated ginger and process to a purée. Season with salt and pepper and keep warm. Microwave tofu one minute to warm it, or warm in a steamer.
- Make a pool of carrot purée on each of 4 dinner plates, spoon the tofu on each and arrange the roasted carrots on top. Drizzle the pesto around, garnish with some sprigs of carrot tops and scatter sesame seeds on top. Serve warm.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 29 grams, Carbohydrate 20 grams, Fat 35 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 668 milligrams, Sugar 9 grams
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Md Masud Rana capital
[email protected]The tofu was a bit bland, but the carrots and pesto were delicious.
Di'Lynn Randolph
[email protected]This dish is a great way to enjoy the flavors of the season.
Uxman Mani
[email protected]This dish is a great way to get your kids to eat their vegetables.
Kaloo Khan
[email protected]The tofu and carrot pesto is a great way to add a pop of color and flavor to this dish.
Bastiaan van Oossanen
[email protected]This dish is a great way to change up your usual roasted carrot recipe.
Tina Montague
[email protected]I would recommend this dish to anyone who loves carrots.
Marita Oweza Gqwesa
[email protected]This dish is a great way to enjoy the flavors of spring.
Md Ajhar
[email protected]The tofu and carrot pesto is a great way to add extra flavor and nutrition to this dish.
Bappy Hossan
[email protected]This dish is a great option for a healthy and delicious vegetarian meal.
Anzila Aeman
[email protected]I would definitely make this dish again. It was easy to make and very flavorful.
Jameschristina Amschler
[email protected]This dish is a great way to use up leftover carrots.
Daniel Toomire
[email protected]The carrots were a bit overcooked for my liking, but the tofu and carrot pesto was delicious.
Christian Friday
[email protected]This dish was a bit too sweet for my taste.
Destiny Yaleska
[email protected]The tofu and carrot pesto was a great addition to the dish. It added a creamy and flavorful sauce that complemented the carrots perfectly.
Jepte Aguelo
[email protected]The carrots were perfectly roasted and had a lovely smoky flavor.
Azad Smart
[email protected]This dish is a great way to enjoy the flavors of cedar wood and fresh carrots. The tofu and carrot pesto add a delicious and nutritious twist.