Just as tomatoes and potatoes are related, so too are carrots, fennel, celery, dill and parsley – all part of the Apiaceae family.
What does this mean for you in the kitchen? Well, a big bonus is that you know these bedfellows will work together in pretty much any dish.
Carrots, especially, are a lovely ‘grounding’ ingredient for the others, as we demonstrate here, using the whole carrot (from root to tops), alongside two variations of fennel.
These tartines (a kind of posh French-style open sandwich) are super fresh and light. And the pickle uses Great British Food Award-winning Eureka Turmeric – blending their raw, organic apple cider vinegar with honey and turmeric.
You can pickle any veg with the base recipe, so get experimenting.
Ingredients (serves 4 as a light lunch)
For the puree
- 300g carrots roasted in honey
- 150g feta
- Olive oil
- 1tbsp Zaatar seasoning
- 1 clove garlic, grated
For the pickle
- 200g carrots
- 1 fennel
- 50ml Willy’s Eureka Vinegar
- 50g caster sugar
For the pesto
- 1 bunch carrot tops (or 1 bunch parsley)
- 50g Parmesan, grated
- 3 tbsp pumpkin seeds
- 1 clove garlic
- 1tsp fennel seeds
- Olive oil
- Salt and pepper
To serve
- Slices of toasted sourdough bread
- Radishes and pea shoots or rocket to decorate
Method
1. Make the pickle by finely slicing the carrots and fennel and combining in a bowl with the sugar and vinegar. Set aside for at least 30 minutes.
2. Make the carrot and feta puree by cutting the roasted carrots into bite-sized pieces and belnding in a food processor with the zaatar, garlic and some olive oil until smooth. Season to taste.
3. Make the pesto. Finely chop the carrot tops or parsley and add to a pestle and mortar with the parmesan, garlic, fennel and pumpkin seeds.
4. Add oil to the pesto to loosen and season to taste.
5. Assemble. Spread sourdough with some of the puree. Arrange some of the pickles over the top, drizzle with pesto, finish with the decorations of your choice.
