Carrot Juice Cavatelli, Tops Salsa & Spiced Pulp Crumble
Adapted from ON VEGETABLES: MODERN RECIPES FOR THE HOME KITCHEN by Jeremy Fox (Phaidon, $49.95 US/$59.95 CAN, April 2017) Slideshow: More Carrot Recipes
Gallery
Credit:
Rick Poon
Recipe Summary
Ingredients
Directions
Notes
1. Carrot Purée
2. Salsa Verde
4. Start cooking the day before you intend to serve this. The carrot pulp and cavatelli dough will need overnight to dehydrate and rest, respectively.