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 

• 8 pc. Carrots

• 200 g Carrots

• 25 g Used coffee grounds

• 1 tbsp Apple-cider vinegar

• 30 g Carrot tops or green herbs

• 120 g Olive oil

• 1 pc. Cooked garlic clove

• 2 tbsp Fresh lemon juice

• 1 tbsp Finely grated lemon zest

How to make it

1. Clean the 8 whole carrots, cut off the green tops and keep aside.

2. 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.

3. 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).

4. Mix the carrot reduction and spent coffee grounds, and season with apple cider vinegar and salt to taste.

5. Turn the 8 carrots with the carrot reduction mix, and put them on a tray without overcrowding.

6. 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.

7. 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.

8. 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