Root-to-Stem Vegetable Grain Bowl with Carrot Top Pesto
25min
35min
4
485
Chef's Note
This recipe demonstrates the core principle from the blog post: you're getting two vegetables in one purchase. The beet greens taste remarkably similar to Swiss chard (as mentioned), and the carrot tops transform into a vibrant pesto instead of heading to the compost bin. The broccoli stems, once peeled, actually cook more evenly than the florets and add wonderful texture. Save all your vegetable scraps—carrot peels, broccoli outer layers, and any leftover bits—in a freezer bag to make the free vegetable stock described in the post. You've just turned $8-10 of vegetables into a restaurant-quality dinner while wasting almost nothing.
Tags
Ingredients
1 bunch carrots with tops attached
1 large head broccoli with stems
1 small head cauliflower with leaves
3 medium beets with greens
1.5 cups farro or quinoa
6 tablespoons olive oil
4 whole garlic cloves
1 whole lemon
0.5 cup Parmesan cheese
0.33 cup walnuts or pine nuts
to taste salt
to taste black pepper
0.25 teaspoon red pepper flakes
Instructions
- 1
Cook farro or quinoa according to package directions. While grains cook, prep all vegetables using root-to-stem techniques.
- 2
Separate carrot tops from roots. Wash tops thoroughly and pat dry. Peel carrots and cut into 1-inch pieces. Reserve peels for stock.
- 3
Remove broccoli florets. Using a vegetable peeler, remove the tough outer layer from the broccoli stem (about 1/8 inch) until you reach the pale green interior. Slice peeled stem into 1/4-inch coins.
- 4
Remove cauliflower florets and any leaves. Wash leaves well. Cut florets into bite-sized pieces and roughly chop the leaves.
- 5
Scrub beets and trim tops, leaving 1 inch of stem. Wash beet greens thoroughly. Wrap beets in foil and roast at 400°F for 30-35 minutes until tender. Once cool enough to handle, slip off skins and cut into wedges.
- 6
While beets roast, make carrot top pesto: In a food processor, combine 2 cups packed carrot tops (thick stems removed), 2 garlic cloves, walnuts, 1/4 cup Parmesan, juice of half the lemon, and 1/4 cup olive oil. Pulse until smooth. Season with salt and pepper. Set aside.
- 7
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add broccoli stem coins and cauliflower florets. Sauté 5-6 minutes until golden and tender-crisp. Season with salt and pepper. Transfer to a plate.
- 8
In the same skillet, add 1 tablespoon olive oil. Add carrot pieces and cook 6-7 minutes until caramelized and tender. Add 2 minced garlic cloves in the last minute. Season and transfer to plate.
- 9
Add remaining 1 tablespoon oil to skillet. Add beet greens, cauliflower leaves, and broccoli florets. Sauté 3-4 minutes until wilted and tender. Add red pepper flakes. Season with salt, pepper, and squeeze of lemon.
- 10
To serve, divide cooked grains among four bowls. Arrange roasted beets, sautéed carrots, broccoli stems, cauliflower, and greens over grains. Drizzle generously with carrot top pesto. Garnish with remaining Parmesan and lemon wedges.
Nutrition Information (per serving)
485
16g
58g
22g
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