The Veggie
Go big on carrots in brilliant recipes like grilled carrots with yogurt, carrot-top oil and dukkah, carrot risotto with chile crisp and curried carrot soup.
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In my relentless quest to establish a vlog-worthy morning routine, I’ve developed a bit of a fixation with fresh-pressed juice. How do I get it done, you ask? Well, I do not own a juicer. It is an incredibly tedious and inefficient process of mini blenders and sieves, and it is surely making me late.
I have two house juices: my “gruice,” a Kermit-colored elixir of celery, spinach, cucumber, ginger and pineapple, and what I’ve started to call my “sunrise juice,” a vibrant concoction of grapefruit, ginger, turmeric root and carrot.
The latter has me blowing through bundles of carrots at a clip normally reserved for show horses. But at the store last week, a bunch of cartoonish, “What’s up, Doc?” carrots, replete with long, foliate tops, made me briefly reconsider their juice destiny.
I still pulverized them. But if I’m really honest with myself, they would have been better off in Yotam Ottolenghi’s recipe for grilled carrots with yogurt, carrot-top oil and dukkah. He turns those fresh, tender greens into a slick dressing with just the tops, some tarragon, olive oil, salt and pepper, and a blender.
A showering of hazelnuts, pine nuts, coriander seeds, sesame seeds, cumin seeds, oregano and sweet paprika further finishes things off. “You’ll have more than you need,” Yotam writes of the dukkah, but your beans, squash and salads will be better for it. Stunning in its presentation and textures, it’s the kind of dish I’d expect to eat in some hot restaurant’s dining room.
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