The Knobbly Plate

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carrots

Classic Carrot Top Argentine Chimichurri

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With the arrival of the new season’s carrots comes a bounty of lush, leafy tops—often overlooked, but bursting with fresh, herbal character. Rather than letting them go to waste, why not transform them into a vibrant, tangy classic: carrot top chimichurri? Traditionally made with parsley, chimichurri is a zesty Argentinian sauce, but carrot tops bring a similarly bright, slightly bitter edge that pairs perfectly with its garlicky, vinegar-laced profile.

Chopped finely or pulsed gently in a food processor, the carrot tops are blended with fresh garlic, red wine vinegar, olive oil, chilli flakes, and a touch of oregano to create a sauce that’s alive with flavour. The carrot greens lend a more robust, earthy depth than parsley alone, with just enough bite to stand up to hearty accompaniments.

One of the best—and most budget-friendly—ways to serve carrot top chimichurri is over a tray of roasted root vegetables. Think golden chunks of parsnips, wedges of beetroot, caramelised onions, and sweet, blistered carrots. A drizzle of oil, a toss with salt and pepper, and a hot oven do most of the work, coaxing out each vegetable’s sweetness while keeping their texture satisfyingly firm. Once roasted, these vegetables become the perfect canvas for the chimichurri, which cuts through their richness with a zing of acidity and herbs.

Not only is this a meal rooted in economy—making the most of the whole vegetable—but it’s also deeply nourishing. Rich in fibre, antioxidants, and healthy fats, it fuels both body and soul. Every bite tells a story of seasonal eating, low waste, and simple cooking done well.

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Classic Carrot Top Argentine Chimichurri
Author: 
Recipe type: Vegan/vegetarian
Cuisine: South American
Prep time: 
Cook time: 
Total time: 
Serves: 6 persons
 
Ingredients
  • 1 cup carrot tops, washed and coarsely chopped
  • 2 tablespoons fresh oregano leaves
  • 3 cloves garlic
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • pinch of red pepper flakes
  • sea salt to taste
Instructions
  1. Combine the carrot tops, oregano leaves and garlic cloves in the bowl of a food processor and pulse until finely chopped.
  2. Transfer the mixture to a medium sized bowl and stir in the olive oil and red wine vinegar.
  3. Season with sea salt and a pinch of red pepper flakes.
  4. For best flavour, use it within a day or two. Carrot top chimichurri keeps at best for 4-5 days in the fridge.

Serve warm from the oven with a dollop of chimichurri on each portion, perhaps with crusty bread or a scattering of toasted seeds. It’s a humble meal, yes—but one that’s rich in flavour, texture, and care. A timeless combination of thrift and taste.

A Vibrant, Fresh, Colourful Summer Salad

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A vibrant summer salad is a symphony of nature’s colors and flavors, a radiant tapestry woven with the golden glow of roasted carrots, the deep crimson of beetroot jewels, and the emerald embrace of tender greens. Each bite is a burst of sunshine, sweetened by the honeyed kiss of caramelized roots and the tangy notes of balsamic drizzle. Toasted nuts add a whisper of earthiness, while crumbled cheese melts like morning dew upon the leaves. It’s a celebration of summer’s bounty, a dance of textures and tastes that delights the senses and nourishes the soul.

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A Vibrant, Fresh, Colourful Summer Salad
Author: 
Recipe type: Vegetarian
Cuisine: European
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • * Roasted Vegetables:
  • * 4 medium carrots, peeled and cut into thin strips
  • * 2 medium beetroots, peeled and cut into wedges
  • * 2 tbsp olive oil
  • * 1 tbsp honey
  • * 1 tsp cumin seeds
  • * Salt and pepper to taste
  • * Salad:
  • * 4 cups mixed salad leaves (e.g., arugula, baby spinach, and watercress)
  • * ¼ cup crumbled goat cheese or feta
  • * ¼ cup toasted walnuts or pecans
  • * ¼ cup pomegranate seeds or dried cranberries
  • * Dressing:
  • * 3 tbsp extra virgin olive oil
  • * 1 tbsp balsamic vinegar
  • * 1 tsp Dijon mustard
  • * 1 tsp honey
  • * Salt and pepper to taste
Instructions
  1. Roast the Vegetables:
  2. * Preheat the oven to 400°F (200°C).
  3. * Toss the carrots and beetroot with olive oil, honey, cumin seeds, salt, and pepper.
  4. * Spread them on a baking sheet and roast for 25-30 minutes, until tender and caramelized, stirring halfway through.
  5. Prepare the Dressing:
  6. * In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
  7. Assemble the Salad:
  8. * In a large salad bowl, toss the mixed salad leaves with a bit of the dressing.
  9. * Arrange the roasted carrots and beetroot on top.
  10. * Sprinkle the crumbled goat cheese, toasted nuts, and pomegranate seeds or dried cranberries over the salad.
  11. * Drizzle with more dressing as desired.
  12. Serve:
  13. * Serve the salad immediately, either as a light meal on its own or as a side dish.
  14. This salad is a perfect balance of sweet, savory, and tangy flavors, making it an indulgent yet healthy choice for summer.

 

 

Roasted Root Vegetables, Beetroot, Parsnips, Carrots and Red Onion

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Roasted root vegetables are such a classic and comforting dish, perfect for any occasion! The combination of beetroot, parsnips, carrots, and red onion offers a delightful mix of flavors and colors. Here’s a simple recipe to make them:

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Roasted Root Vegetables, Beetroot, Parsnips, Carrots and Red Onion
Author: 
Recipe type: Vegetarian
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 medium-sized beetroots, peeled and diced
  • 3 medium-sized parsnips, peeled and diced
  • 3 medium-sized carrots, peeled and diced
  • 1 large red onion, peeled and cut into wedges
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: herbs like thyme or rosemary for extra flavor
Instructions
  1. Preheat your oven to 200°C (400°F).
  2. In a large mixing bowl, combine all the diced vegetables.
  3. Drizzle the olive oil over the vegetables and toss them until evenly coated.
  4. Season with salt, pepper, and any herbs you're using. Toss again to distribute the seasoning.
  5. Spread the vegetables out onto a large baking tray in a single layer, ensuring they're not overcrowded. You can use two trays if needed.
  6. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through to ensure even cooking.
  7. Once done, remove from the oven and serve hot as a side dish to your favorite main course.

These roasted root vegetables are not only delicious but also packed with nutrients and vibrant colors that will brighten up any meal! Enjoy!

 

 

Borough Market, Vegetable Stall

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One of my favourite pastimes is to get out and about with my camera at food markets and halls. This is one of the veg stalls at Borough Market in the heart of London. From this image you would think that everything is in season, sadly that’s not the case. I took this shot in December and the only in season produce I could find was carrots, cauliflower, cabbage and celeriac. I asked the stall holder where all the other fruit and veg came from and he said, lemons from Sicily. Green beans from Kenya. Asparagus from Peru and various tomatoes from Spain. I couldn’t help thinking “oh my god” all those food miles. Being in the heart of London as well the price of all this produce was extortionatly high. I know the stall holder has to make a living and I know a veg stall in London’s Borough Market is probably not cheap but it did make me think that I am blessed to live by the beach in Selsey on the south coast of England with fields all around me growing everything from potatoes to lettuce and there is a farm shop less than a mile away from me.