Dinner from our farm- Carrots!
Dill and carrots go together so well. One of our favorites when the kids were younger was fermented dilly carrots- a great way to get some beneficial pro-biotics in, and so yummy. The recipe we used was below. I’m sending you to the Cultures for Health website, as they have a ton of info about fermenting, as well.
https://culturesforhealth.com/blogs/recipes/fermentation-recipe-garlic-dill-carrot-stick
Roasted dill carrots
Ingredients
- 3-4 carrots, sliced in 1/2 inch rounds
- 2 tbsp olive oil
- juice from 1/2 an orange
- 2 tbsp chopped fresh dill
- salt and pepper to taste
Instructions
- Preheat the oven to 400F. In a 9×13 baking dish, toss carrots with the olive oil and orange juice until well coated. Season with salt and pepper.
- Roast in the oven for 25-30 minutes, or until they are tender and starting to caramelize. The olive oil and orange juice should thicken slightly and become syrupy in texture.
- Remove the carrots from the oven and sprinkle with fresh dill, tossing gently to combine.
Carrot top pesto
Ingredients
- 1 cup carrot tops
- 1 clove garlic
- 2 tbsp nuts- pecans, pine nuts, or walnuts
- 1/4 cup fresh packed herbs- basil, dill, parsley
- 1/4 cup extra virgin olive oil
- parmesan cheese to taste
Instructions
- In a food processor or blender, combine the roughly chopped nuts and garlic. Blend until a paste forms, then add the herbs and carrots tops. Blend again, you will probably have to scrape the sides a few times. Through the feed tube, slowly add the olive oil and continue to blend, until the mixture is homogenous. If too dry, add more oil. Use immediately or store in an airtight container.