This week I had a bunch of really pretty bunch of purple carrots, a leek, and lovely little potatoes in my veg box. I decided to make some carrot top pesto for some pesto potato salad and roast up a couple of carrots with some of the leek for a topping on a open faced sandwich for rye bread (either carrots and leek with cream cheese or hummus, whatever you have kicking around). Because I wanted to eat these carrots with rye bread, I wanted them a bit sweet and savoury, so I roasted them with honey, garlic, caraway and fennel seeds. Here is what I did.

Pesto: I blitzed maybe 1/3c of cashews (but used whatever nuts you have) with the carrot tops, some parsley, some basil, a clove of garlic, 1/4c of olive oil, and 1/2 lemon. Once it looked like pesto, I stirred in 1/8c of nutritional yeast (or you can add Parmesan cheese), pepper, and more olive oil and lemon to loosen it up and taste.

Potato salad: chop potatoes into salad size cubes and boil in heavily salted water until cooked. Drain and let cool for a few minutes, then add bunch of pesto and a couple of tablespoons of non-dairy or dairy yogurt or sour cream or whatever you have kicking around. Done and done.

Carrots and leeks: Set oven to 200C/400F. In a small skillet, toast a tablespoon of caraway seeds on low heat until fragrant for a few minutes. Mix 1 teaspoon of fennel seeds, maybe about 1.5 tablespoons of honey, and 2 tablespoon of oil and the caraway seeds, and toss with sliced leeks and carrots cut in halves or quarters (depending on your carrots). Lay in roasting pan, sprinkle with salt and pepper and roast for about 30 mins or until it looks roasted and nice. Top with fresh cilantro or parsley and put on an open faced sandwich with with non-dairy/dairy cream cheese or hummus. That is it.