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Recipe: April Bloomfield's Roasted Carrots with Carrot Top Pesto and Burrata

Elena North-Kelly

November 04, 2015

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“I’m known for all things porcine, but I really love my vegetables," says JBF Award winner April Bloomfield. "They are so beautiful and versatile.” During her JBF Taste America cooking demo in New Orleans, she proved her claim by whipping up a stunning and delicious dish of roasted carrots with carrot top pesto and burrata. “Always taste your vegetables first,” cautioned Bloomfield. “If they aren’t perfect, use whatever’s in season. This salad would also work really well with lovely roasted beets and beet greens, or sweet fennel with fennel fronds.” Known for her nose-to-tail approach to pork, Bloomfield applies the same principles to vegetables. “I love to use the whole thing, without producing excess waste,” she explained. Get the recipe here.

For tickets and more information about the chefs and vendors appearing, check out jbftasteamerica.org. Follow us on TwitterInstagram, and Facebook for the latest updates as our team covers the weekend’s exciting lineup, when we make our final stop in Los Angeles!

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Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.