Recipe: Roasted Carrots with Carrot Top Pesto

This week on the market report Laura Avery talks to Michael Fiorelli, chef and partner at Love & Salt in Manhattan Beach. Fiorelli utilizes the whole carrot for this dish. He combines the carrot tops with herbs and preserved lemon to make a carrot top pesto that dresses his roasted carrots.

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Roasted carrots with carrot top pesto and whipped ricotta at Love & Salt

This week on the market report Laura Avery talks to Michael Fiorelli, chef and partner at Love & Salt in Manhattan Beach. Fiorelli utilizes the whole carrot for this dish. He combines the carrot tops with herbs and preserved lemon to make a carrot top pesto that dresses his roasted carrots.

 

  • Jill Polsby

    No no no no no! I read a recipe like that once and made carrot-top pesto. Ate a bunch before anyone got home and was **knocked out** by it. Completely poisoned. My head was thrumming as if I was on some terrible drug, etc.

    So much so that I started googling “carrot greens” and found out that there’s a truly bizarre lack of consensus on them. Here’s the New York Times:

    “A carrot top, apparently, is not a laughing matter. They contain alkaloids, Ms. Sumner explained, a group of organic compounds that includes caffeine, cocaine, and strychnine. These are substances that even culinary thrill-seekers might not want in their salad. “Effects range from slightly elevated blood pressure, and slightly elevated alertness and heartbeat, all the way to death,” Ms. Sumner said.”

    http://topics.blogs.nytimes.com/2009/07/13/the-toxic-salad/?_r=0

    I’m sorry for my comment but I had to say something after I got so, so sick.