Quick-pickled roasted roots, polenta and carrot-top pesto from A Modern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day (page 192) by Anna Jones

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pecorino cheese for Parmesan cheese.

  • dichohecho on November 23, 2021

    Used slicer blade for food processor on carrots and sliced beetroot by hand. Both were burning after 15 minutes, cooking time is far, far too much or Anna Jones' mandolin makes very thick slices. Carrot pesto was nice enough but I think the ratio of stalk to leaf on my carrot greens was too high because it was very stringy. Also used quick cook polenta which takes a fraction of the time to cook. It's a nice idea and I might try it again, but probably not using the recipe.

  • Hannaha100 on October 02, 2016

    Unfortunately this was a swing and a miss for our family. I thought it was just OK but husband hated it! First time trying carrot top pesto and will not repeat with this recipe because beetroot juice combined with carrot tops to turn pesto brown - not at all appetising! I had used pre-cooked beetroots, which was probably the problem. However, ingredients didn't combine well anyway, I needed more liquid than stated.

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