Asparagus, Radish & Preserved Lemon
From the Field Kitchen
-
15 Minutes
-
Serves 4 as a side
1 Hour
Serves 4
What you'll need…
- 200g carrots
- 50g white miso
- 50g caster sugar
- 40g carrot tops
- 100g spinach
- 50g walnuts
- 200g rapeseed oil
- 1 lemon
- Salt & pepper to taste
The method
1
Pre-heat oven to 180°C. Place your washed carrots in a bowl with caster sugar, rapeseed oil and white miso, get your hands in there and coat the carrots completely with the mixture. Roast them for 20 minutes.
2
Once they are roasted, set aside. Toast walnuts for 10 minutes at 180°C, place into a blender and blitz to a crumb. Remove from blender and set aside.
3
Next, blanch the spinach in boiling salted water and strain. Give it a good squeeze (once cooled) to remove excess water. Place spinach, washed carrot tops, oil, lemon zest and juice in the blender and blend until smooth. Mix in your walnut crumb and it's ready to use. Serve carrot with pesto hot or cold. Enjoy!
Recipe by Jake Boyce, Groobarbs Field Kitchen - Photograph by A Beautiful Plate
