Roast heritage carrots with garlic scapes and fresh almonds Recipe

Roast heritage carrots with garlic scapes and fresh almonds Recipe

  • 6 heritage carrots, preferably in red, yellow and orange, with the green tops still intact, peeled and washed
  • 2 carrots, roughly chopped
  • rapeseed oil, for drizzling
  • 60g/2Âźoz butter
  • 1 bunch garlic scapes, sliced
  • 100g/3½oz fresh green almonds, cracked and peeled
  • 1 lemon, juice only
  • salt and freshly ground black pepper
  1. Preheat the oven to 200C/180C Fan/Gas 6
  2. Remove the green tops from the carrots, finely chop and set aside.
  3. Blanch the carrots for 3 minutes in a large pan of salted water.
  4. Remove the orange carrots and blitz with some of the cooking water, some salt and a drizzle of rapeseed oil until it becomes a smooth sauce consistency.
  5. Put the remaining carrots in a baking dish and dot with most of the butter. Roast for 25 minutes until golden and sweet.
  6. Sweat the garlic scapes in the remaining butter and a little water.
  7. Roll the roasted carrots in the chopped carrot tops.
  8. Pour some carrot sauce on a plate, place the carrots and scapes on top and sprinkle some fresh almonds around and then drizzle a little dressing made with lemon juice and rapeseed oil.
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