Root to Frond

Root to Frond Cooking – Chef Olivia Roszkowski



Carrot Ribbon ‘Pasta’ with Carrot Top Pesto:

1 bunch carrots, with tops

3 tablespoons sea salt


For pesto:

carrot tops destemmed, reserving few leaves for garnish

1 ounce basil, destemmed

2 cloves garlic, minced

1 ½ tablespoon miso

1/3 cup pine nuts, toasted

2 tablespoons lemon juice

½ cup olive oil

  1. Bring a small pot filled halfway with water, up to a boil.  Peel the carrots, and carefully run them through a turning slicer, to achieve long ribbon-like pasta ‘noodles’.  Add the carrots and sea salt to the boiling water, and cook for 1 minute.  Remove and cool in ice bath or cold running water.
  2. For the pesto, add the carrot tops and basil to the same boiling water and cook for 30 seconds, or until the greens are wilted.  Remove and cool in ice bath or cold running water.
  3. Process the blanched greens, garlic, miso, pine nuts, lemon juice and olive oil in a food processor until smooth.  Toss over carrot ‘noodles’ and serve. 


Broccoli & Broccoli Stem Stir Fry with Black Sesame Seeds:

1 head broccoli, with stems

2 tablespoons sea salt

2 tablespoons sesame oil

1 1/2 tablespoon shoyu

1 tablespoon brown rice vinegar

pinch red chile flakes

1 teaspoon maple syrup

1 tablespoon toasted sesame oil

2 tablespoons black sesame seeds

1 bunch scallions, sliced reserving white bottoms


  1. Bring a small pot filled halfway with water, up to a boil.  Cut the broccoli into small florets, peel the stalk and cut into strips.  Add the salt and broccoli and cook for 2 minutes.  Chill in ice bath or under running cold water, and dry.
  2. Preheat wok or sauté pan over medium heat.  Add the sesame oil, scallion bottoms and broccoli. Cook for 1 minute, stirring constantly.  Add shoyu, vinegar, chile, maple syrup, and toasted sesame oil, and remove from heat.
  3. Serve broccoli garnished with black sesame seeds and sliced green scallions.

Massaged Beet Green Falafel Salad with Pickled Beet Stems:

 1 bunch beets, with tops


For falafel:

½ pound chickpeas, soaked

2 cloves garlic, minced

2 tablespoons arrowroot

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon sea salt

pinch cayenne

2 tablespoons olive oil


For beets and massaged greens:

2 ½ tablespoons olive oil

1 ½ teaspoon sea salt


For pickled beet stems:

½ cup brown rice vinegar

½ cup water

pinch red chile flakes

1 teaspoon sea salt

1 teaspoon maple syrup


For tahini dressing:

½ cup tahini

½ cup water

2 lemons, juiced

2 cloves garlic, minced

2 teaspoons sea salt

2 tablespoons olive oil


  1. For falafel: Preheat oven to 350 degrees F.  Combine half of the beet greens with chickpeas, garlic, arrowroot, cumin, coriander, salt, cayenne, and olive oil in food processor and pulse until smooth.  Scoop into small 2 tablespoon balls onto a parchment-lined sheet tray and bake for 20-30 minutes, or until crispy.
  2. For beets and massaged greens: Peel the beets and cut into a small dice.  Toss with 2 tablespoons olive oil and 1 teaspoon sea salt and roast for 20 minutes, or until tender.  Cut the remainder of the beet greens into a chiffonade, or thin ribbons and massage with ½ tablespoon olive oil and ½ teaspoon sea salt, until tender.
  3. For pickled beet stems: Cut beet stems into a small dice.  Place in small saucepan with vinegar, water, red chile flakes, sea salt, and maple syrup, bring to a boil, remove from heat and allow to steep for 15 minutes.
  4. For tahini dressing: For dressing, combine tahini, water, lemon juice, garlic, salt, and olive oil in food processor and pulse until smooth.
  5. To serve, place falafel, roasted beets, and pickled stems over massaged beet greens and drizzle with tahini dressing.


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