Online Fitness Coach Healthy Recipe Roasted Carrots Pesto and Braised celery

A handful of parsley or spinach helps balance its bitter edge. Spoon it over simple roasted carrots for a hearty vegetarian entrée. To make it a full meal, try Adler’s no-waste solution for salvaging that bunch of celery that may have gone limp in the crisper. Sliced and braised until buttery-tender, it makes a satisfying side dish on its own, or served over quinoa, rice, or your grain of choice.
Serves 4. RECIPE HERE – Susan Puckett

Carrot Top Pesto:

• 2 cloves garlic, peeled
• 3 tablespoons pine nuts, chopped walnuts, cashews, almonds, or other nuts (toasted or untoasted)
• ½ teaspoon salt
• About 2 packed cups carrot top greens, tough stems removed
• 1 packed cup parsley or spinach leaves
• ½ cup freshly grated freshly grated Parmesan cheese
• 1/3 cup olive oil

Roasted Carrots:

• 1 ½ pounds carrots, trimmed, scrubbed, and halved or quartered lengthwise depending on size (or left whole if small)
• 2 tablespoon olive oil
• Salt and freshly ground pepper

Braised Celery:

• 1 bunch celery, with leaves
• ¼ cup water or broth (any kind)
• ¼ cup olive oil
• 1 teaspoon each minced fresh rosemary, thyme, and oregano; or ½ teaspoon each dried
• ¼ teaspoon salt, plus more, to taste

To serve:

Cooked quinoa, rice, or grain of choice

Chopped celery leaves for garnish

1. Make the pesto: In a food processor, pulse the garlic, nuts, and ½ teaspoon salt to combine. Add the carrot tops, parsley or spinach, and cheese and pulse a few more times. Scrape down the sides with a rubber spatula. With the machine running, slowly pour in the olive oil and pulse until well blended. Scrape into a bowl and set aside. (Pesto may be made ahead and refrigerated for up to a week, or frozen for several months.)
2. Roast the carrots: Preheat the oven to 425 degrees. Place the carrots on a large sheet pan, drizzle with oil, sprinkle with salt and pepper, toss to coat, and spread in a single layer. Roast for 20 to 30 minutes, until tender and slightly caramelized, turning halfway through for even browning.
3. Braise the celery: Cut off the base of the celery, slice the bunch crosswise in 2-inch pieces, and spread out in a single layer in a wide pan with a lid. Add the water or broth, olive oil, herbs, and salt. Bring to a low boil, cover with a lid, reduce to a simmer, and cook until very tender, 15 to 20 minutes. Taste and adjust seasoning if desired.
4. To serve: Divide the roasted carrots among the plates and top with some of the pesto. Serve with a helping of the celery and grain of choice, and drizzle with some of the juices. Garnish with celery leaves.