ROASTED CARROTS with CARROT TOP CREAM

ROASTED CARROTS with CARROT TOP CREAM 1. Preheat oven to 400 F. Wash and dry (don’t peel) 1 lb carrots with tops (I like purple). Cut tops leaving 1-inch. Roughly chop tops to yield ½ C. Set aside 2. Place carrots on a small rimmed baking sheet and toss with 2 tbsp extra-virgin olive oil + 2 tsp kosher salt. Bake until tender, 30 minutes 3. In the bowl of a food processor, add carrot tops + 1 C whole milk plain yogurt (or sour cream). Whirl to combine. Season to taste with kosher salt 4. Remove carrots and serve with carrot top cream + dukkah + pea shoots Serves 6