Middle Eastern Carrot Spread with Carrot Top Pesto and Carrot Jam
Nose-to-tail cooking was popularized by meat-centric chefs who source whole animals and use every part of the pig, lamb or cow in various menu items. Now veg-centric restaurants are practicing root-to-stem cuisine, where previously discarded vegetable peels, stems and leaves are incorporated into dishes. This zero-waste toast topper features roasted carrots in a spread, carrot tops in pesto and carrot peels in a sweet-savory jam.
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