Tag Archives: carrot

Roasted Carrots with Carrot Top Pesto

roasted carrots with carrot top pesto
Less than a week away from Thanksgiving! For the first time in a long time, we are not doing anything for this one and I’m pretty happy about it. No stress of traveling or cooking for a group. We just came back from a vacation and I could really use a month of going absolutely nowhere and doing absolutely nothing so this is perfect.

I do plan to cook us a delicious meal for 2 though. We’ll just have plenty of leftovers to eat for an entire week, which makes me so happy to think about. When it comes to Thanksgiving, side dishes are my jam. I love them so much more than the turkey. There’s just so much versatility and variety when it comes to the sides, especially in the different vegetables you can eat. And that’s what I thought of when I saw this pretty bunch of carrots!

roasted carrots with carrot top pestoWhen I was buying these at the farmers market, the cashier asked if I wanted her to take the tops off, and I quickly replied, “No, thank you.” I hate throwing out any part of a vegetable, and I figured I could use them for something. Well, that something turned into this easy carrot top pesto recipe, perfect for a Thanksgiving side dish.

roasted carrots with carrot top pestoI love roasted carrots. They are like nature’s candy. And their earthy sweetness go perfectly with the garlicky nuttiness of this pesto. Make it a crowd favorite at your Thanksgiving dinner. This dish will even please your vegan guests!

roasted carrots with carrot top pesto

roasted carrots with carrot top pesto

roasted carrots with carrot top pesto

roasted carrots with carrot top pesto
Roasted Carrots with Carrot Top Pesto
 
Prep time
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Ingredients
  • 2 lb small carrots with tops attached
  • 1 tbsp avocado oil
  • Salt & pepper, to taste
  • ⅓ cup walnuts
  • ½ cup basil, packed
  • ⅓ cup extra virgin olive oil, plus more for consistency
  • 3 garlic cloves
  • Juice from ½ lemon
  • 3 tbsp nutritional yeast
  • ¾ tsp sea salt
  • ¼ tsp ground black peppers
Instructions
  1. Preheat oven to 400 degrees F.
  2. Wash the carrots and cut off the tops, setting them aside.
  3. Place the carrots on a baking dish, drizzle with avocado oil, and generously sprinkle with salt and pepper.
  4. Bake for 40-45 minutes, tossing and flipping them half way through.
  5. While the carrots are roasting, remove the thick stems from the carrot tops and place the tops in a food processor.
  6. Add the rest of the ingredients, and blend until smooth.
  7. If the consistency is too thick, add more olive oil. Taste and add more salt if necessary
  8. Once the carrots are done, serve them with pesto.

Roasted Carrots with Carrot Top Pesto Paleo Dairy Free Whole30

Carrot & Radish Kimchi (Kkadugi)

Carrot & Radish Kimchi (Kkadugi)Carrot & Radish Kimchi (Kkadugi)
My favorite fermented food hands-down is kimchi. I grew up eating it, and it goes well with almost everything. Not only that, there are so many amazing health benefits in eating fermented foods like kimchi. They promote digestion because of the healthy bacteria like lactobacilli and probiotics, aid in weight loss, boost immunity, and some studies show that they prevent cancer.

While cabbage kimchi is a more popular and well-known version in America, the traditional process of making it is time consuming with a long wait time for the fermentation. I got no patience for that. With radish kimchi, called kkakdugi in Korean,  you need less ingredients, and it can be fermented in a day or 2 so you can enjoy it soon after you make it.
Carrot & Radish Kimchi (Kkadugi)Carrot & Radish Kimchi (Kkadugi)
Carrot & Radish Kimchi (Kkadugi)I add carrots because I love pickled carrots, but you can use only radishes if you want to go for the more traditional route. I like to switch it up from time to time. This recipe has a small amount of sugar added, but this gets eaten away as the kkadugi gets fermented. You won’t taste the sugar at all at the end.
Carrot & Radish Kimchi (Kkadugi)Carrot & Radish Kimchi (Kkadugi)
With its perfect crunch and spiciness, you’ll find it seriously addicting. I eat it almost every day with my meals and I feel like I’m less bloated afterwards. Make fermented, raw foods an everyday part of your diet for optimal health!
Carrot & Radish Kimchi (Kkadugi)Carrot & Radish Kimchi (Kkadugi)

CARROT & RADISH KIMCHI (KKAGDUGI)
 
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Author:
Ingredients
  • 2 lbs Korean or daikon radishes
  • 1 lb carrots
  • 1 tbsp & 1 tsp sea salt
  • 5 cloves garlic, minced
  • 1 inch ginger, finely grated
  • ⅓ cup preservative & MSG-free fish sauce (can sub for coconut aminos or tamari sauce)
  • ½ cup Korean coarse red pepper flakes (Add more or less depending on your spice level)
  • 4 stalks green onions, chopped
Instructions
  1. Rinse the radishes and carrots and cut off any small hairs on the skin. (You can also peel the skin, I leave it on.)
  2. Cut the radishes and carrots into bite sized cubes and put them in a large bowl.
  3. Coat the mixture with sea salt evenly.
  4. Let it rest for 30 minutes so they have time to sweat.
  5. Drain out most of the juice but leave about 2 tbsp to ¼ cup in the mixture.
  6. Add minced garlic, grated ginger, fish sauce, red pepper flakes, and chopped onions.
  7. Mix everything well so the seasonings are evenly coated.
  8. Transfer to a glass jar with an airtight lid, pressing down the mixture gently as you pour it in.
  9. Close the lid and let it sit outside the fridge at room temperature out of sunlight for 24-48 hours while it ferments.
  10. It's ready when you open the lid and you see small bubbles escaping off the top and the kkadugi has a strong, sour smell.
  11. Store in the fridge and eat it with EVERYTHING.

Paleo Gluten Free Whole30 Carrot & Radish Kimchi (Kkadugi)

Slow Cooker Korean Short Ribs (Galbi Jjim)

Slow Cooker Korean Short Ribs (Galbi Jjim)One of my favorite dishes from my childhood is my mom’s Galbi Jjim, which literally means “braised short ribs” in Korean. In the original recipe, thick cut ribs are cooked with potatoes, carrots, and radish in soy sauce, sweetened with brown sugar or corn syrup. It’s absolutely delicious and it’s one of those crowd favorite dishes. While I love the original recipe, I wanted to recreate it using Paleo-friendly ingredients: coconut aminos, instead of soy sauce, and a blended Asian pear, instead of sugar. I think it’ll also work fine with a regular pear.Slow Cooker Korean Short Ribs (Galbi Jjim)

Slow Cooker Korean Short Ribs (Galbi Jjim)Slow Cooker Korean Short Ribs (Galbi Jjim)
Slow Cooker Korean Short Ribs (Galbi Jjim)
My substitutions worked out so, so well! And everything was easy peasy with the slow cooker. The meat fell off the bones effortlessly, was ridiculously tender, and had a great balance of salty and sweet. Also, I’m not sure if you’ve tasted cooked daikon radish before, but it’s the bomb. I think it really makes this dish.

Serve it with some rice and a side of kimchi, and you got a yourself a delicious Korean meal! My mom would be proud.

Slow Cooker Korean Short Ribs (Galbi Jjim)

SLOW COOKER KOREAN SHORT RIBS (GALBI JJIM)
 
Prep time
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Ingredients
  • 2.5 lbs grass-fed beef short ribs
  • 2 carrots, chopped
  • 1 large daikon radish, cubed
  • ½ Asian pear, cored and chopped roughly
  • ⅓ cup bone broth or beef broth
  • ¼ cup coconuts aminos
  • 2 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 1 tsp fish sauce
  • 1 tsp rice vinegar
  • Salt & pepper (omit pepper for AIP)
  • 3 green onions, chopped
  • Sesame seed (optional)
Instructions
  1. If the short ribs aren't cut up, slice them across into sections, so each section contains a bone.
  2. Generally sprinkle short ribs with salt and pepper and place them in the slow cooker.
  3. Place carrots and daikon radish around and over the short ribs.
  4. In a food processor or a blender, blend the Asian pear so it turns into a pulp.
  5. Place in a separate bowl and add bone broth, coconut aminos, garlic cloves, ginger, fish sauce, and rice vinegar.
  6. Whisk together the sauce and pour over the short ribs mixture in the slow cooker.
  7. Cook on low for 9 hours.
  8. Spoon off the fat floating on top if you like.
  9. Plate and sprinkle with green onions and sesame seeds before serving.

Paleo Gluten Free Whole30 Slow Cooker Korean Short Ribs (Galbi Jjim)

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