Carrots in Coffee grounds and Salsa Verde
Need a burst of colour? In this recipe you use spent coffee grounds to prepare an aromatic carrot reduction, and you use the green tops for a salsa verde that serves as the perfect contrast to the sweetness of the carrots. A great way to use waste in the kitchen.


Ingredients
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8 pc. Carrots
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200 g Carrots
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25 g Used coffee grounds
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1 tbsp Apple-cider vinegar
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30 g Carrot tops or green herbs
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120 g Olive oil
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1 pc. Cooked garlic clove
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2 tbsp Fresh lemon juice
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1 tbsp Finely grated lemon zest
How to make it
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Clean the 8 whole carrots, cut off the green tops and keep aside.
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Clean and trim the 200g of carrots. Juice the 200g carrots in a juicer and strain. In a saucepan, bring the carrot juice to a boil over medium-high heat.
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Decrease the heat to medium and let simmer, occasionally skimming the foam from the surface, until the juice is reduced by two-thirds (30 to 45 minutes).
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Mix the carrot reduction and spent coffee grounds, and season with apple cider vinegar and salt to taste.
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Turn the 8 carrots with the carrot reduction mix, and put them on a tray without overcrowding.
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Let them roast in the oven at 180°C till they reach caramelisation. Depending on the carrots this could take from 15 to 30 min.
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Blend the carrot tops, garlic clove and olive oil. Transfer the salsa into a bowl. Add lemon or grapefruit juice and zest right before serving so the salsa doesn’t lose its green color.
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Serve carrots and salsa on the bottom of the plate under the carrots, or on the side and garnish with flowers!
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Recipe by the culinary lab .506