Roasted Young Carrots with Lovage Relish

Roasted Young Carrots with Lovage Relish

Serves 2-3 as a side dish 

For the Carrots 

1 pound carrots (about 1 bunch), washed and long stems trimmed to 2” 
2 teaspoons fennel seed 
Olive oil 
Salt 

Preheat oven to 430ºF, and line a baking sheet with parchment paper. Let your carrots drip dry in the sink for a bit (or dry them with a towel), then halve any that are larger than the others. If all your carrots seem large, cut them in half lengthwise. Arrange on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with the fennel seeds and a few big pinches of salt. Toss with your hands to combine everything nicely. Roast in the oven for 20-30 minutes, or until carrots are tender and starting to get a bit of color on their ends and skin. While carrots are roasting, make your Lovage Relish. 

For the Lovage Relish

(makes about 1 cup)

1-2 cloves garlic, thinly sliced 
1 teaspoon salt, plus more for seasoning
1 cup (40g) packed lovage leaves and tender stems, roughly chopped 
1 ¼ cups (55g) packed parsley leaves and tender stems, roughly chopped 
¾ cup (175g) olive oil 
½ cup walnuts, toasted and roughly chopped
3 tablespoons (40g) lemon juice (about 1 lemon)

Food Processor Method: 

Combine garlic and 1 teaspoon salt in the bowl of a food processor and pulse until finely chopped. Add your olive oil and process for about 10 seconds. Add your herbs and process until finely chopped and becoming relatively smooth, about 15 seconds, scraping down the sides of the food processor as necessary. Add walnuts and lemon juice (if using - see note), and process an additional 10 seconds. Season to taste with more salt and lemon juice, and thin with another tablespoon of olive oil if necessary. 

By Hand Method: 

Mince garlic and combine with 1 teaspoon of salt in a medium bowl. Add oil and whisk to combine. Very finely chop your herbs and whisk into the oil mixture. Finely chop your walnuts and fold them in. Thin with additional olive oil to reach the consistency of a semi-thick yogurt, and add lemon juice if using now (see note). Season to taste with salt and additional lemon, and thin with another tablespoon of olive oil if necessary. 

Note: leave out the lemon juice unless you plan to use all the relish within the next few days (this will help it keep longer; 5 days or so). Store the relish in an air-tight container with a drizzle of olive oil on its surface, and add in lemon juice to taste just before using. 

To Serve

Spread a few spoonfuls of the relish across a serving plate and arrange roasted carrots on top. Garnish with a pinch of flaky salt, a squeeze of lemon, and some herbs if you’d like. Enjoy! 


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