Carrot Top Oil

Ingredients

  • 2 ounces carrot tops
  • 1 cup avocado oil

Method

Bring a pot of water to a boil and prepare an ice bath.

Wash the carrot tops and roughly chop them. Blanch in the boiling water for 2 minutes, then immediately transfer to the ice bath. Once cooled, squeeze out as much excess water as possible.

Transfer the blanched carrot tops and avocado oil to a blender. Blend on high for 4–5 minutes, until the oil is vibrant green.

Line a fine-mesh strainer with cheesecloth or a coffee filter and place it over a bowl set in ice. Pour the oil into the strainer and let gravity do the work. Resist the temptation to press on the solids—the slow drip produces the clearest, brightest oil.

Store in the refrigerator for up to 1 week.

Don’t throw away the pulp! You’ll use it in the bean dip below.

Maple-Glazed Roasted Carrots

Ingredients

  • 1 bunch carrots
  • 2 teaspoons olive oil
  • ⅔ cup water
  • 2 tablespoons maple syrup

Method

Scrub the carrots well under cold water and pat dry.

Place the carrots and olive oil into a cold skillet. Set over medium heat and cook, turning frequently, until the carrots develop an even golden color, about 4–5 minutes.

Add the water and cover the pan. Steam until the carrots are just tender, about 2–3 minutes.

Remove the lid, add the maple syrup, and continue cooking while rolling the carrots in the glaze until they are glossy and evenly coated.

White Bean & Carrot Top Dip

Ingredients

  • 16 ounces cooked beans
  • 2 cloves garlic
  • 3–5 ice cubes
  • 2 tablespoons water
  • 2 generous pinches kosher salt
  • Reserved carrot top pulp (from the carrot oil recipe)
  • Juice of 1 lemon
  • ½ teaspoon ground cumin
  • 1 teaspoon ground coriander

Method

Combine all ingredients in a food processor and blend until smooth. Add more water, a tablespoon at a time, until the dip reaches your desired consistency.

Taste and adjust with additional salt or lemon juice if needed.

To Serve

Spread the white bean dip onto a serving platter or shallow bowl. Arrange the glazed carrots over the top and finish with a generous drizzle of carrot top oil.

Garnish with flaky sea salt and sesame seeds.