Wednesday, April 6, 2016

roasted carrots with cumin yogurt.

While I patiently wait for the arrival of green foods at the farmers market (asparagus and ramps oh my!) my root vegetable consumption will not abate.  In fact, I can proudly say my carrot consumption increased drastically this past winter.  Our four-legged furry friend has an absurd obsession with them and he has helped to re-awaken my interest in coming up with all sorts of ways to use them.   

Carrots work with a lot of flavors but I like them best when they are paired with bold Middle Eastern spices.  The sweetness of the carrots is a good contrast to the earthy, smoky flavor of cumin and coriander and the yogurt sauce adds an appropriate level of brightness.  This is the kind of dish you need to eat right now - it's exciting! And we all know we need a little excitement while the weather tries to figure out if it's winter or spring. 

Roasted Carrots With Cumin Yogurt
Recipe from Gjelina Cookbook

Serves 4 

1 1/2 pounds carrots, scrubbed, cut into 2” pieces
1 tablespoon fresh orange juice
1 1/2 teaspoons fresh thyme leaves
1 bay leave
3 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 cup plain Greek yogurt
1 1/2 teaspoons fresh lime juice
2 tablespoons cilantro leaves with tender stems, plus more for serving
2 teaspoons toasted sesame seeds

Preheat oven to 450°. Toss carrots, orange juice, thyme, bay leaves, and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until golden brown and soft, 30–35 minutes; remove bay leaves.

Meanwhile, toast coriander in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with cumin. Let cool.

Purée coriander, cumin, yogurt, lime juice, ¼ cup cilantro, and remaining 2 Tbsp. oil in a food processor until smooth; season with salt and pepper.

Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.

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