Vegetarisch - April 18, 2023

Caramelized carrots with carrot green pesto

Recipe Facts

Difficulty level:
easy ◉◉◎◎◎

Quantity for:
4 people as an appetizer

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill, cheese grater , wooden logs for serving

Ingredients:

• 4 carrots (with green)
• some oil
• Brown sugar
• 20g Parmesan
• 10 g roasted
Almonds
• Olive oil
• Salt
• Pepper
• 60 g yoghurt (10% fat)
• Black cumin
• 1 baguette

Sold out

More vegetarian dishes
available in the Veggie Special

preparation

Bjoern Terhorst: “Whether as a vegetarian appetizer or side dish. It is relatively
quick to make and really tasty. I keep hearing that the green of the
Carrots are thrown away, but it brings a special freshness and fits
great with the grilled carrots.”

➊ First, preheat the grill to 220 °C indirect heat.

➋ Separate the green parts from the carrots. Quarter the carrots lengthways and coat with a little olive oil. Then sprinkle the carrots generously with brown sugar and place them in the grill for 20 minutes.

➌ In the meantime, prepare the pesto. To do this, wash the carrot greens and chop them very finely. Grate the Parmesan and add. Finely chop the almonds and add them as well. Now pour in the olive oil and season with salt and pepper. The pesto should have a nice, creamy consistency.

➍ Mix the yoghurt with 1 tablespoon of olive oil and season with salt and pepper.

➎ Cut the baguette into slices and toast briefly on the grill.
To serve, spread the pesto on the baguette slices, place the caramelized carrots on top and top with the yoghurt sauce and a little black cumin.

R ecipe by Bjoern Terhorst

Anyone who lands on the "Time to Meat" website and is not yet hungry will definitely be when they first browse through the various sections. The person responsible for this is griller Bjoern Terhorst from Lampertheim in southern Hesse. He is a master of the culinary game with fire - and knows how to awaken this passion in others with great esprit through his grill seminars and steak tastings. www.time-to-meat.de

Recipe from FIRE&FOOD issue 1/2023