Easy Entrees

Heirloom carrots with black barley and carrot top pesto

Name: Heirloom carrots with black barley and carrot top pesto recipe
Yield: 4
Ingredients: 12 baby heirloom carrots, trimmed, tops reserved (3 per serve); 100g unsalted butter, cut into 4 pieces; 4 garlic cloves, sliced; 8 thyme sprigs; 200g black barley, soaked overnight; 200ml chicken or vegetable stock; 60g unsalted butter; 10g dried crushed porcini mushrooms; 60g reserved carrot tops, washed, stems removed, roughly chopped; 1/4 bunch basil, leaves picked; 1/4 bunch flat-leaf parsley; 1/3 cup (50g) toasted pine nuts; 2 garlic cloves, crushed; Juice of 1 lemon; 1/4 cup (20g) finely grated parmesan; 1/2 cup (125ml) extra virgin olive oil

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https://healthimprovements.info/recipes/heirloom-carrots-black-barley-carrot-top-pesto-recipe/igm6jn3o — Heirloom carrots with black barley and carrot top pesto

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by Alla Wolf-Tasker

Chef and delicious. Produce Awards judge

Aug 09, 2019

Ingredients (16)

12 baby heirloom carrots, trimmed, tops reserved (3 per serve)
100g unsalted butter, cut into 4 pieces
4 garlic cloves, sliced
8 thyme sprigs

Black barley

200g black barley, soaked overnight
200ml chicken or vegetable stock
60g unsalted butter
10g dried crushed porcini mushrooms

Carrot top pesto

60g reserved carrot tops, washed, stems removed, roughly chopped
1/4 bunch basil, leaves picked
1/4 bunch flat-leaf parsley
1/3 cup (50g) toasted pine nuts
2 garlic cloves, crushed
Juice of 1 lemon
1/4 cup (20g) finely grated parmesan
1/2 cup (125ml) extra virgin olive oil

Method

1.

For the pesto, place the carrot tops in a saucepan of boiling water and blanch for 30 seconds to 1 minute or until wilted. Refresh in iced water, drain and squeeze out any excess water. Place in a blender with the remaining ingredients except for the oil. Pulse until roughly chopped.
2.

Gradually pour in the oil, scraping sides occasionally until combined. Season. Transfer to a small bowl and set aside.
3.

For the black barley, drain the barley from the soaking water, discard water. Heat a saucepan three-quarters full with water over high heat and bring to the boil. Add the barley and cook, stirring occasionally, for 35-40 minutes or until tender. Rinse under cold running water and drain.
4.

Meanwhile, preheat oven to 160°C. Cut 4 rectangular pieces of baking paper large enough to wrap the carrots like a parcel. Divide carrots between baking paper and top with butter, garlic and thyme, season. Wrap carrots up, sealing tightly. Place on a large oven tray and bake for 40-45 minutes or until carrots are cooked.
5.

Place stock in a saucepan over high heat and bring to the boil. Stir in the barley, butter and porcini. Reduce heat to medium-low and cook for 12 minutes, stirring occasionally or until barley is warmed through and stock has thickened. Season. When carrots are cooked, remove from oven and open parcels.
6.

Divide barley among bowls, top with carrots and spoon over pesto, to serve.