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Middle Eastern Carrot Spread with Carrot Top Pesto and Carrot Jam

Day PartDinner
Menu PartAppetizer/Small Plate
Cuisine TypeMediterranean

Chef Matt Dugan
Cleveland, Ohio

Nose-to-tail cooking was popularized by meat-centric chefs who source whole animals and use every part of the pig, lamb or cow in various menu items. Now veg-centric restaurants are practicing root-to-stem cuisine, where previously discarded vegetable peels, stems and leaves are incorporated into dishes. This zero-waste toast topper features roasted carrots in a spread, carrot tops in pesto and carrot peels in a sweet-savory jam.


Carrot spread
16 oz. can butterbeans, drained (cannellini or garbanzo beans can be substituted)
8 oz. roasted carrots, cut into pieces
1/2 cup tangerine or fresh orange juice
1/3 cup olive oil
1/4 cup tahini
1/4 cup white vinegar
2 tbsp. honey
1 garlic glove, peeled
2 tsp. garam masala
Zest of 1 lemon
Juice of 1 lemon
1/2 tsp. sea salt

Carrot top pesto
3 cups lightly packed carrot top leaves
2 cups baby spinach
1 cup extra virgin olive oil
1 cup grated Parmesan
2/3 cup pine nuts
2 garlic cloves, peeled
Pinch of salt
Pinch of ground black pepper

Carrot jam
2 cups carrot peels
1 cup Granny Smith apple, diced
2 1/2 cups Riesling
2 1/2 cups granulated sugar
3 tbsp. lemon juice
1 tsp. cinnamon
1/2 tsp. ground cardamom
120 g pectin
1/2 tsp. vanilla extract
16 slices bread, toasted


1. Prepare carrot spread: In a blender, combine beans, roasted carrots and remaining ingredients; blend until pureed and desired consistency is reached.
2. Prepare carrot top pesto: In a blender, combine carrot tops, spinach and remaining ingredients; blend until smooth.
3. Prepare carrot jam: In a blender, place 1 cup carrot peels and all other ingredients, except the apple; blend for about 6 minutes.
4. Add remaining carrot peels and apple. Pulse 5 to 6 times.
5. Pour contents onto a lined sheet tray and allow to cool overnight in refrigerator.
6. On each toast slice, layer pesto and carrot spread; top with carrot jam.

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