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Roasted carrots with carrot-top pesto and burrata from A Girl and Her Greens: Hearty Meals from the Garden (page 70) by April Bloomfield and J. J. Goode

  • basil
  • carrots
  • burrata cheese
  • Parmesan cheese
  • walnuts
  • carrot tops
  • Maldon salt

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Notes about this recipe

  • Zosia on July 06, 2016

    Really delicious! The rich cheese, slightly bitter pesto and lemony greens were the perfect complements to the sweet carrots. I made a mistake and purchased crema di burrata, the creamy interior of burrata cheese without the mozzarella shell....a happy mistake in the end since I think it accomplished what it was supposed to do in this dish and made a fabulous white pizza topping!

  • consortiumlibrary on July 05, 2016

    Really loved this. Made with fresh baby carrots (greens attached) from farmers' market. Was out of walnuts, so substituted pine nuts. Next time will double recipe - everyone wanted seconds. Use cast iron pan for better browning of carrots. The finished plate is picture perfect.

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