Miso Roasted New Season Carrot With Carrot Top & Walnut Pesto
From the Field Kitchen
-
1 Hour
-
Serves 4
90 mins
Serves 2
What you'll need…
- 1kg Baking Potatoes
- 1kg Sliced Spring Onions
- 200g Spinach
- 1x Large Onion
- 4x Cloves Garlic
- 150g White Wine
- 500g Double Cream
- 1g Bicarbonate Of Soda
- Salt & White Pepper to taste
The method
1
Bake your potatoes for 1 hour at 160c.
2
Finley slice and wash the spring onions, then chop the onion and garlic.
3
In a medium pan, add a little oil and your chopped garlic, onion, spring onion and bicarbonate of soda and
4
Add white wine cook for a further 5 minutes.
5
Add cream and bring to the boil, then add the chopped baked potatoes and cook for a further 20 minutes.
6
Add washed spinach before blending in a food processor.
7
Garnish with a dash of cream and top with some chopped spring onion. Enjoy!
Recipe by Jake Boyce, Groobarbs Field Kitchen - Photograph by Easy Cheesy Vegetarian
