Cedar-Roasted Carrots With Tofu and Carrot Pesto
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 28baby carrots in mixed colors, with tops, or larger carrots halved crosswise and lengthwise, rinsed
- 1small clove garlic
- Juice of ½ lemon
- ½ cup plus 1 tablespoon extra-virgin olive oil
- Salt and ground black pepper
- ½pound regular carrots, peeled and diced
- 1cup fresh carrot juice
- 1tablespoon finely grated fresh ginger
- ½pound soft tofu, diced
- 2tablespoons toasted sesame seeds
Nutritional analysis per serving (4 servings)
407 calories; 35 grams fat; 5 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 6 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 7 grams protein; 676 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 325 degrees. Soak 4 sheets of cedar paper, about 8 inches square (sold in cookware and Japanese kitchen-equipment stores) in water for 10 minutes. Cut tops off carrots. Reserve 4 sprigs and chop 1 cup, packed, of the tops. Turn on food processor. Drop garlic in through the feed tube and process until minced, scraping down workbowl once or twice. Place chopped carrot tops and lemon juice in processor and process until minced. With machine running, drizzle in ½ cup olive oil. Process to a purée. Season with salt and pepper and set aside.
- Step 2
Place baby carrots in a large bowl and toss with 1 tablespoon olive oil. Drain cedar paper and spread in the bottom of a roasting pan. Spread carrots evenly on top, cover with foil, place over medium-high heat until the oil starts to sizzle, then place in the oven until carrots are tender, about 30 to 40 minutes, depending on the size of the carrots. Remove from oven and wrap loosely in the foil to keep warm.
- Step 3
Combine diced carrots and carrot juice in a saucepan and cook on medium about 5 minutes until about half the liquid has evaporated. Transfer to a blender, add grated ginger and process to a purée. Season with salt and pepper and keep warm. Microwave tofu one minute to warm it, or warm in a steamer.
- Step 4
Make a pool of carrot purée on each of 4 dinner plates, spoon the tofu on each and arrange the roasted carrots on top. Drizzle the pesto around, garnish with some sprigs of carrot tops and scatter sesame seeds on top. Serve warm.
Private Notes