GRILLED CARROTS WITH YOGURT, CARROT-TOP OIL AND DUKKAH
You can serve these carrots with Greek yogurt, or with homemade labneh, if you start the night before (see Tip below). This recipe calls for making your own dukkah: You'll have more than you need, but keep any leftovers in a sealed container to sprinkle over salads, grilled meat or fish. A bunch of carrots from your farmers' market will work best here, but you can also use regular carrots that have been halved or quartered lengthwise. If you can't find bunches of carrots with their fresh tops, you can prepare the oil using parsley instead, or double the tarragon for an even more herbaceous version.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Wash and peel the carrots and trim the tops, leaving about 1 inch/3 centimeters of the greens attached. Measure out 1 packed cup/40 grams leafy carrot tops and wash well to get rid of any grit. Squeeze out as much water as possible, and pat dry. Roughly chop the carrot tops then transfer them to a blender.
- Add the tarragon, 6 1/2 tablespoons/100 milliliters oil and a small pinch of salt. Blitz until completely smooth, scraping down the sides as needed, then transfer the mixture to a fine-mesh sieve set over a bowl. Strain the mixture, extracting as much oil as possible. (You should have about 3 tablespoons/45 milliliters.) Discard the solids.
- Meanwhile, prepare a steamer for your carrots by heating water in your steamer or setting a colander over a large pot with a few inches of simmering water. Once ready, add the carrots and steam for 10 minutes, or until you can easily pierce the thick parts with a knife but the carrots are not overly soft. Transfer the carrots to a large, shallow dish along with the remaining 1 1/2 tablespoons/20 milliliters oil, plus 1/2 teaspoon salt and a good grind of pepper. Toss to combine.
- In a large bowl, whisk the honey, vinegar and a tiny pinch of salt. Set aside.
- Make the dukkah: Add all the dukkah ingredients to a food processor and pulse a few times until the nuts are roughly chopped. (You should have 1 scant cup.)
- Heat a well-oiled grill pan over high. Working in a few batches to avoid overcrowding, grill the carrots on all sides, about 6 minutes per batch. Transfer the grilled carrots to the bowl with the honey dressing, and toss gently to combine.
- Season the yogurt with 1/4 teaspoon salt, then spread it out on a large platter. Drizzle all over with the carrot-top oil then add the carrots, arranging them artfully so they're all facing the same direction. Spoon a generous amount of dukkah on top and pass the rest.
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Betty Shell
[email protected]These grilled carrots are a great way to get your kids to eat their vegetables. They are sweet and flavorful, and the yogurt-carrot top oil adds a creamy, tangy flavor that kids love. The dukkah adds a nice crunchy texture and a nutty flavor.
Jesus Colocho
[email protected]I love this recipe! The carrots are always tender and flavorful, and the yogurt-carrot top oil is a great way to add a creamy, tangy flavor. The dukkah adds a nice crunchy texture and a nutty flavor. This dish is always a hit with my family and frien
Julius Rimmey
[email protected]These grilled carrots were a hit! They were easy to make and very flavorful. The yogurt-carrot top oil was a great addition, adding a creamy and flavorful sauce to the carrots. The dukkah added a nice crunchy texture and a nutty flavor.
Abdulazeez Jimo
[email protected]I was pleasantly surprised by how much I enjoyed these grilled carrots. They were tender and flavorful, and the yogurt-carrot top oil was a great addition. The dukkah added a nice crunchy texture and a nutty flavor. I would definitely make this dish
Khan Kakar {kakar}
[email protected]These grilled carrots were a great side dish. They were easy to make and very flavorful. The yogurt-carrot top oil was a nice addition, adding a creamy and flavorful sauce to the carrots. The dukkah added a nice crunchy texture and a nutty flavor.
Saeed ali Jatoi
[email protected]I'm not usually a fan of carrots, but these grilled carrots were delicious! The yogurt-carrot top oil was a great addition, adding a creamy and flavorful sauce to the carrots. The dukkah added a nice crunchy texture and a nutty flavor.
Nikkie Gavin
[email protected]These grilled carrots are a great way to get your kids to eat their vegetables. They are sweet and flavorful, and the yogurt-carrot top oil adds a creamy, tangy flavor that kids love. The dukkah adds a nice crunchy texture and a nutty flavor.
Sahanuri Begum
[email protected]I love this recipe! The carrots are always tender and flavorful, and the yogurt-carrot top oil is a great way to add a creamy, tangy flavor. The dukkah adds a nice crunchy texture and a nutty flavor. This dish is always a hit with my family and frien
Xplringwith Cas
[email protected]These grilled carrots were a hit! They were easy to make and very flavorful. The yogurt-carrot top oil was a great addition, adding a creamy and flavorful sauce to the carrots. The dukkah added a nice crunchy texture and a nutty flavor.
SUMER SINGH RATHORE
[email protected]I was pleasantly surprised by how much I enjoyed these grilled carrots. They were tender and flavorful, and the yogurt-carrot top oil was a great addition. The dukkah added a nice crunchy texture and a nutty flavor. I would definitely make this dish
Kawere Johanah
[email protected]These grilled carrots were a great side dish. They were easy to make and very flavorful. The yogurt-carrot top oil was a nice addition, adding a creamy and flavorful sauce to the carrots. The dukkah added a nice crunchy texture and a nutty flavor. I
MEDIA VISION
[email protected]I love grilled carrots, and this recipe is one of my favorites. The yogurt-carrot top oil is a great way to add a creamy, tangy flavor to the carrots. The dukkah adds a nice crunchy texture and a nutty flavor. This dish is always a hit with my family
Ssenyonjjo Aksam
[email protected]This was a simple but delicious recipe. The carrots were tender and flavorful, and the yogurt-carrot top oil added a nice creamy touch. The dukkah added a nice crunchy texture and a nutty flavor. I would definitely make this dish again.
Meera Thapa
[email protected]I'm not usually a fan of carrots, but these grilled carrots were amazing! The grilling process brought out their natural sweetness and the yogurt-carrot top oil added a delicious tang. The dukkah was the perfect finishing touch, adding a crunchy text
Gill Badshah
[email protected]I followed the recipe exactly and the carrots turned out beautifully. They were tender on the inside and slightly charred on the outside. The yogurt-carrot top oil was a great addition, adding a creamy and flavorful sauce to the carrots. The dukkah a
Mapule Hlanguza
[email protected]These grilled carrots were a delightful surprise! The smokiness from the grill paired perfectly with the sweetness of the carrots, and the yogurt-carrot top oil added a creamy, tangy touch. The dukkah was the perfect finishing touch, adding a nutty c