roasted carrot spread with parsley pesto

Roasted Carrot Mash

Recipe by our friends at Lune + Wild who deliver seasonal, organic children's meals for first tastes and beyond. Ideal for raising curious and confident eaters for life.  

A delicious roasted carrot mash perfect on toast for a delicious and creative lunch. You can try getting the kids involved, think the toast as a blank canvas and the toppings and herbs can be used to get creative, making little works of art!

for carrot mash 

  • 1/2kg of carrots, peeled and quartered
  • 15g oregano leaves
  • 25ml of orange juice.
  • 1tsp olive oil
  • 1/2 tsp of salt (optional depending on kids age)
  • 1 garlic bulb, halved horizontally

for parsley pesto

  • 25g of parsley, roughly chopped, leaves and stems
  • 30g of basil, roughly chopped, just leaves
  • 25g of cashew nuts, soaked in cold water for 30 minutes.
  • 2 tbsp of lemon juice
  • 2 tbsp of olive oil
  • 1/2 tsp salt (optional depending on kids age)
  • 10g parmesan, grated (optional)

method

  1. Heat your oven to 180ºc fan, 200ºc electric, gas mark 6
  2. Place all the ingredients for the carrot mash into a large bowl and mix, allowing for the carrots to become coated
  3. Empty the contents of the bowl onto a lined baking sheet
  4. Take the halved garlic bulb and wrap it loosely in tin foil. Place it on the tray with the carrots
  5. Put the tray in the oven for 40 minutes allowing the carrots to become tender and caramelised.
  6. Whilst your carrots and garlic are roasting, drain the cashews and put them, along with the rest of your pesto ingredients into a food processor. Pulse until well combined.
  7. After 40 minutes, remove your carrots and garlic from the oven and allow to cool slightly.
  8. Squeeze the roasted cloves of garlic from their skin onto the carrots.
  9. With a fork, mash the carrots and garlic together into a rough spread.
  10. Spread the chunky carrot mash onto hot slices of toast and top with lashings of pesto. If you’re making this with your little ones, use the toast as a base and the spreads as paint. Make shapes with the two colours, use your Herboo leaves to add details. Enjoy your food.

grow to eat

Seeds to grow included in this recipe: Carrots, Parsley, Oregano and Basil 

about lune + wild

Lune + Wild delivers seasonal, organic children’s meals from first tastes and beyond; helping parents raise curious and confident eaters for life. 

Founded by cousins Nadia and Lara, on a mission to provide food for a better future. They believe in providing the best meal time support, without compromise on quality, nutrition or freshness.

As a mother and chef team, they work alongside a Paediatric Dietitian to create meals that are seriously delicious and optimised nutritionally. Being planet-positive is a key focus, by carefully selecting responsible suppliers and minimising waste, they put care into their decisions from Soil to Spoon. 

The menu changes seasonally, every 3 months, to include a huge variety of fresh organic produce. Delivered freshly frozen within London. www.luneandwild.co.uk

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