I browse a lot of blogs, magazines, instagram accounts, and websites trying to find inspiration for my own cooking, but the one I keep coming back to is Pressed Juicery‘s blog, TheChalkboardMag.com. I feel that every recipe or picture I want to recreate or make my own version. Today’s inspiration is Carrot Ribbons with Sorrel Pesto and Crumbled Goat Cheese, posted on TheChalkboardMag.com from Diane Morgan‘s Roots cookbook.
Click HERE for the original recipe, or follow my recipe below for a meal inspired by Diane Morgan’s.
3 Medium Sized Carrots
2 Garlic Cloves
1/4 Cup Pine Nuts
1/4 Parmesan Cheese
1 Cup Basil (2 Cups if you do not use Spinach)
1 Cup Spinach (optional)
1 TBSP Lemon Juice
Salt and Pepper
Using a mandolin or vegetable peeler, peel carrots and parsnip lengthwise to created long ribbons. Cut the parsnip ribbons in half if larger than the carrot ribbons
Heat a pot of water on stove
Add 2 pinches of salt when boiling, then add carrot and parsnip ribbons
(Have a bowl of cold ice water close by)
Cook carrots and parsnips for about 4 minutes, or until tender
Pulse together pine nuts, lemon juice, a pinch of salt, garlic cloves, cheese, basil, and spinach (if using) in food processor until chopped fine
Stream in olive oil until desired consistency (some people like their pesto thicker than others)
Once carrots and parsnips are tender, transfer to ice water using tongs
Soak in ice water for about 5 minutes. This is a crucial step! This prevents your carrots and parsnips from being soggy and from overcooking. DO NOT over look this step!
After 5 minutes, lay carrots and parsnips of paper towels and pat as dry as possible
Transfer to bowl and toss with pesto
Plate and top with Parmesan cheese
I added grilled tilapia to mine!
I hope you make one of these recipes and enjoy as much as I did!