YOUNG CARROTS WITH SPRING ONIONS, SUMAC, AND ANCHOVIES
Steps:
- Make the covered-pot carrots and spring onions
- Preheat the oven to 300°F, with a rack in the middle. Toss the carrots and onions with 1 teaspoon kosher salt and 1 teaspoon olive oil. Lay them out in a single layer in a Dutch oven or other heavy pot with a lid. Cover the pot with foil and seal by placing the lid on top of the foil. Transfer the pot to the oven and cook the vegetables, first checking after 30 minutes for doneness by poking one with a metal skewer. When the vegetables are done, the skewer will slide in and out easily; as soon as they are tender, remove them to a plate to cool. Cut the cooled carrots lengthwise in half.
- Make the herb sauce
- Mix together the remaining two teaspoons of oil, parsley, mint, garlic, and a pinch of kosher salt in a small bowl.
- Put it all together
- Toss the carrots and spring onions with the herb sauce and the juice of the ½ lemon. Lay the carrots and spring onions out on a serving plate. Drape the anchovies over them. Scatter the croutons over and shower with the sumac. Finish with a squeeze of lemon juice.
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Marius Feraru
[email protected]This dish was a disappointment. The carrots were tough and the sauce was bland. I won't be making this recipe again.
Awais Bajwa
[email protected]This recipe is a bit time-consuming, but it's worth it! The carrots are so tender and flavorful, and the sauce is to die for. I highly recommend this recipe for a special occasion.
Meagan Krause
[email protected]I'm a vegetarian, so I omitted the anchovies from this recipe. The dish was still delicious! The carrots were tender and flavorful, and the sauce was tangy and delicious. I will definitely be making this recipe again.
Lakesha Stewart
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy flavor of the carrots and they always ask for seconds.
Ditaba Modiko
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family and friends. The carrots are always tender and flavorful, and the sauce is tangy and delicious. I highly recommend this recipe.
Christopher Chidi
[email protected]This recipe was a bit too spicy for my taste, but I think that's because I used too much chili powder. Next time I'll use less and see how it turns out.
Khalid Abdi
[email protected]I made this dish for a party last weekend and it was a huge success! Everyone loved the unique flavor combination and the carrots were cooked perfectly. I will definitely be making this again for my next party.
Ram Bohar
[email protected]This recipe is a great way to use up leftover carrots. I had some carrots that were starting to go bad, so I decided to make this dish. It turned out great! The carrots were tender and flavorful, and the sauce was delicious.
Hammaad chaudhary
[email protected]I'm not sure what went wrong, but my carrots turned out mushy. I think I cooked them for too long.
Arthur Rafikov
[email protected]Meh.
Vaughn Young
[email protected]This dish was a bit too tangy for my taste, but I think that's because I used too much sumac. Next time I'll use less and see how it turns out.
Ness Boyy
[email protected]I'm not a big fan of anchovies, but I decided to give this recipe a try anyway. I'm glad I did! The anchovies added a subtle salty flavor that really complemented the other ingredients. This dish is definitely a keeper.
Mobasar Mobasar
[email protected]This recipe was easy to follow and the results were amazing! The carrots were tender and flavorful, and the sauce was tangy and delicious. I served it with grilled chicken and it was a perfect meal.
Darrion Kemp
[email protected]I made this dish last night and it was a hit! My family loved the unique flavor combination and the carrots were cooked to perfection. I will definitely be making this again.
Arturo Cortez
[email protected]This dish was a delightful surprise! The combination of young carrots, spring onions, sumac, and anchovies was unexpected but worked perfectly together. The carrots were sweet and tender, the spring onions added a bit of sharpness, the sumac gave it