Luke Boatright’s Carrots, Tops and Trimmings – WeFiFo Blog
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Luke Boatright’s Carrots, Tops and Trimmings

@Luke Boatright

“At my most recent Supper Club I chose to serve a ‘carrot course’ as a way to showcase the fabulous heritage carrots we grow here at Ranby Hill Farm. Vegetables are so often reduced to boring side dishes but I thought it was time to give them the attention they deserve. Try and find the best quality carrots you can, local is best as the longer they are out the ground the more they lose their fabulous sweet vibrancy. As well as being a celebration of the carrot, this dish is thrifty – using the tops and peelings to their full potential.” – Luke Boatright

Luke Boatright's Carrots, Tops and Trimmings

Print Recipe


  • A dozen heritage carrots with tops
  • 50g pine nuts
  • Vegetable oil, for frying
  • 50g butter
  • Good extra virgin olive oil
  • Lemon juice, salt and pepper to taste



Remove the tops from the carrots and pick out the best and most tender shoots, you want to end up with a good handful, wash well, dry and set aside.


Scrub the carrots clean and then peel, reserving the peelings for later use.


Bring a large pan of lightly salted water to the boil and preheat a deep fat fryer to 180c.


Meanwhile, toast the pine nuts in a medium oven until browned and nutty.


Roughly dry the carrot peelings before deep frying for 2-3 minutes until crisp. Season lightly.


Place the peeled carrots in the boiling water and simmer gently for around 8-10 minutes until tender when pierced with a knife. Drain well.


Finely chop the carrot tops. Break the cooked carrots into large, generous pieces and add the butter, a good glug of olive oil and salt, pepper and lemon juice to taste.


Toss to combine before stirring through the pine nuts and carrot tops.


Place on serving platter and crumble over the fried peelings to serve.

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