Christmas Carrot Pesto Bake Food

ROASTED CARROT TART WITH CARROT-GREEN PESTO

Steps:

• Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray. Line another baking sheet with parchment.
• Cut greens off carrots if still attached; reserve. Halve the carrots lengthwise and toss with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Transfer to the sprayed baking sheet. Roast, stirring occasionally, until tender when pierced with a paring knife, 20 to 25 minutes.
• Meanwhile, place 1 cup of the reserved carrot greens, dill, tarragon, Parmesan, almonds, garlic and the remaining 1/4 teaspoon salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides once or twice. With the motor running, add the remaining 5 tablespoons oil and continue to process until well combined. Set aside.
• Roll puff pastry on a lightly floured surface into a 12-by-10-inch rectangle. Transfer to the parchment-lined baking sheet. Using a sharp paring knife, lightly score a 1/2-inch border all around the edge of the pastry. Prick with a fork everywhere but the border. Bake until puffy and lightly browned, 10 to 12 minutes. Use the fork to press the dough within the border so it's flat, leaving the border puffed.
• Combine ricotta and shallot in a small bowl. Evenly spread the mixture on the pastry, then spread 5 tablespoons of the carrot-green pesto over it. Arrange the roasted carrots in a single layer on the pesto.
• Bake the tart until the crust is golden brown, 15 to 20 minutes. While still warm, brush the carrots with 1 tablespoon of the pesto (reserve the remaining pesto for another use). Garnish with more carrot greens, dill and tarragon, if desired.

ROASTED CARROTS WITH PESTO

Steps:

• Slice 2 bunches carrots (with greens); chop 1 cup of the greens. Toss the carrots with olive oil, salt and pepper. Roast at 425 degrees F, tossing once, until tender, 20 minutes. Puree the carrot greens (or 1 cup chopped basil) with 1/4 cup each olive oil, grated parmesan and mint leaves, 1 garlic clove and 1 tablespoon lemon juice; season with salt. Top the carrots with the pesto and chopped hazelnuts.

CHRISTMAS CARROT PESTO BAKE

Steps:

• Brush a 30 x 20cm/ 12 x 8 inch ovenproof dish with oil.
• Melt the butter in a large pan.
• Add the flour and stir over a low heat until the mixture is lightly golden and bubbling.
• Mix together the milk, creme fraiche and peppercorns and gradually add to the pan, stirring between each addition until the mixture is smooth.
• Stir constantly over a medium heat for 5 minutes, or until the mixture boils and thickens.
• Boil for a further minute, then remove from heat.
• Stir in 115g/ 4oz of the cheese and let cool slightly.
• Gradually add the beaten eggs, stirring constantly.
• Pour a third of the sauce into another bowl to make the topping and set aside.
• Add the pesto and grated carrot to the remaining sauce, stirring to combine.
• Preheat the oven to 150 C/ 300F.
• Beginning with one-third of the carrot mixture, make alternate layers of carrot mixture and lasagne in the prepared dish.
• Use three layers of each, finishing with lasagne sheets.
• Spread the reserved sauce evenly over the top.
• Sprinkle with the remaining grated cheese.
• Set aside for 15 minutes before cooking to allow the pasta to soften.
• Bake for about 40 minutes, or until the sauce has set and the top is golden brown.
• Remove the lasagne from the oven, cover and let stand for 15 minutes- this will ensure that it will slice cleanly and easily.
• Garnish with parsley and serve with fresh crisp salad.

ROASTED CARROTS WITH CILANTRO-WALNUT PESTO

Steps:

• Preheat oven to 400°. Pulse the first 6 ingredients in a small food processor until finely chopped. Continue processing, gradually adding oil in a steady stream. Drizzle carrots with herb mixture; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast, stirring occasionally, until tender, 20-25 minutes.