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Carrot Top Pesto Flatbread With Roasted Carrots & Parsnips
ROOTING THE SUN22Ingredients
60Minutes
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Ingredients
US|METRIC
2 SERVINGS
- flatbread (if making:)
- 1 1/2 cups spelt flour
- 1/2 tsp. fine sea salt
- 1/2 tsp. cumin
- 2 Tbsp. olive oil
- 1/4 cup water
- pesto
- 1 bunch carrots (about 1 cup)
- 1/4 cup toasted walnut
- 1 large garlic clove
- 1/2 tsp. sea salt
- 1/4 cup olive oil
- 1/2 lb. carrots (quartered if large)
- 1/2 lb. parsnips (peeled and quartered if large)
- 2 tsp. olive oil
- salt
- pepper
- mustard greens
- horseradish (root) (freshly grated)
- 1 dash white wine vinegar
- ginger root (freshly grated)
- 1 lemon
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