2 hours ago
Wednesday, October 28, 2015
I love his food and his personality.
Over the years, we have met a few times at dinner events and he is charming, funny and so approachable, I posted about it back in 2013.
His cookbooks, Ottolenghi, Jerusalem and Plenty are staples in my kitchen, and now Nopi will be next in line for a place on my bookshelf.
Last week, I was lucky enough to attend Heidi Swanson's and Yotam Ottolenghi's new cookbook launch at the Food52 offices in NYC with one of my lovely readers from NJ, Terri F.
The offices of Food52 are absolutely GORGEOUS! and a lovely lunch was served buffet style, consisting of foods from both Heidi's new book Near & Far, and Yotam's new book, Nopi.
Nopi, which means "North of Piccadilly" is the name of Ottolenghi's restaurant in London, and Ramael Scully is the head chef, who was also at the event.
We went last year on our trip to London, and it is the newest restaurant in his London empire.
When I got home, I immediately opened the book and decided on the roasted carrots w/ honey, garlic and thyme, because I had them from my farm visit to Anythyme Farm.
I decided to add in some parsnips, because I adore them................
and instead of throwing away the carrot top greens, I made a pesto with them! Fantastic idea when your garden runs out of basil. I loved it.
I made a dinner of the roasted root vegetables, local greens, an avocado, a 6 minute egg and made a vinaigrette with the carrot top pesto.
*tip: make sure you line your baking sheet w/ parchment paper, or the honey mixture will make for a nasty cleanup. :)
Nopi's Roasted Carrots w/ Honey, Garlic & Thyme: (adapted from Nopi)
big bunch of heirloom carrots, stems trimmed
2 parnsips, cut into batons
2 tbsp honey
1 large garlic clove, minced
2 tbsp olive oil
Preheat oven to 425F and line a baking sheet with parchment paper*.
Lay out the vegetables (if the carrots are too big, then cut into batons, or in half).
Mix the honey, oil, garlic and thyme in a bowl and pour over the carrots. Sprinkle with a bit of kosher salt.
Roast roots for about 20-25 minutes, turning over once.
I plated mine on local spicy mustard greens and served with sliced avocado & 6 minute egg, but you can certainly serve these as a side dish with roasted chicken.