Roasted Carrots with Burrata and Preserved Lemon Pistou – Earthy sweet roasted carrots topped with creamy burrata cheese and a citrus salty bite from a fresh carrot top and salt-preserved Meyer lemon pistou is a deliciously bright, light, and comforting plate perfect for spring.
Hello stranger. Long time no talk. I’ll admit, I’ve missed writing lately and being able to share what’s happening in the Steele House Kitchen. While I was on the phone with my mother this morning, I might have mentioned that I thought it was time to put away the blog as I was too busy to keep up with it. She adamantly talked me out of it and coming from a woman who never looked at this damn thing for many years because she didn’t understand what the hell I was doing, I knew I should keep it going for a little while longer. So while I’m sitting at my daughter’s rock climbing gym (trying to pretend this place doesn’t smell like feet), I’m writing the first post I’ve written in many months.
Why the radio silence? The usual…work, family, life changing decisions all have piled on this year. MBS Recipe Development has taken on more clients than I can keep up with which is a great thing and I am certainly not complaining. But with growth comes change and I’m in the process of looking for studio space to expand and hire on a larger staff full time. It’s insane for me to even comprehend that in a few short years I’ve gone from a small freelancer to a larger operation but I’m enjoying every minute of it.
Roasted Carrots with Burrata and Preserved Lemon Pistou
Speaking of work, I just finished an 80-recipe job and while I was in the testing stage we ended up with a plethora of extra carrots that needed to be used. So, during a lunch break I grabbed our salt preserved meyer lemons that we made in December and created the most delicious version of a pistou (a cold sauce like a pesto). This pistou is easily made and blends carrot tops, toasted walnuts, olive oil, and little citrusy salty bites of preserved lemons. Once it’s poured over creamy burrata that’s sitting on sweet roasted carrots it becomes an incredible side or meal for spring.
This dish has become one of my favorite meals as of late and serving it with warm crusty bread and a glass of wine is simply amazing. Look at that photo! It screams crusty bread and wine! Just the other day, we were grilling and instead of carrots, I simply served the burrata with the preserved Meyer lemon pistou to spread on grilled toast. No one really remembers what else I served that night but our friends are still talking about that burrata — so that’s an option. This recipe makes plenty of pistou and any leftovers can be stored in the fridge for up to a week to be used on practically everything (it’s really great with salmon). Hope you enjoy!
Chenin Blanc, Provence Rosé
Earthy sweet roasted carrots topped with creamy burrata cheese and a citrus salty bite from a fresh carrot top and salt-preserved meyer lemon pistou is a deliciously bright, light, and comforting plate perfect for spring.
- 2 bunches carrots with tops
- 1 tablespoon olive oil
- 2 4oz. burrata balls, room temperature
Preseved Lemon Pistou
- 1/2 cup walnuts, chopped
- 1 salt preserved meyer lemon
- 1 cup carrot tops, chopped
- 1 cup extra virgin olive oil
- 1/4 teaspoon fresh ground black pepper
- 1/8 teaspoon sea salt
Preheat oven to 425°F. Remove tops of carrots and set aside enough tops (minus the stems) to tightly pack 1 cup. Toss carrots in oil. Roast until carrots are fork tender, about 30 to 45 minutes depending on size.
Lightly toast walnuts in a skillet over medium heat until fragrant, about 2 minutes. Remove the meat of the lemon and discard or store for future use. Rinse lemon zest thoroughly under water. With a knife, lightly scrape off the white pith of the zest then slice into thin strips and dice. In a bowl, stir to combine walnuts, zest, carrot tops, oil, salt, and pepper. The pistou should be slightly loose like a thick sauce -- add more olive oil if needed.
To plate, place burrata on top of warm carrots on a serving platter then top with a few spoonfulls of pistou. Alternatively, you can plate a few carrots to each individual plate then top with a spoonful of burrata and pistou. Serve warm or at room temperature. Serve remaining pistou on the side.
This dish can be served as a salad along side a piece of crusty warm bread, as a side, or lunch.
Salt-preserved lemons can be found at specialty stores or easily made with this recipe.
Fresh Meyer or regular lemons can be substituted for salt-preserved Meyer lemons and parsley for carrot tops. Adjust salt according to taste.