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.
ROASTED CARROTS WITH OAT DUKKAH
Oven-charred carrots are sprinkled with an oat-filled riff on dukkah, a crumbly Egyptian topping usually made with spiced nuts and seeds, in this healthy, impressive side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Whisk together egg white, 2 tablespoons oil, and honey. Stir in oats, pistachios, sesame seeds, spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined. Spread mixture on a rimmed baking sheet in an even layer. Bake, stirring occasionally, until crisp and golden, 20 to 25 minutes. Let cool completely; coarsely chop by hand or pulse briefly in a food processor. Dukkah can be stored in an airtight container at room temperature up to 1 week. (Makes about 1 1/2 cups. )
- Increase oven temperature to 450 degrees. Drizzle carrots with remaining 2 tablespoons oil. Season with salt. Roast in a single layer, flipping once, until tender and beginning to brown, 20 to 25 minutes. Sprinkle generously with dukkah; serve.
ROASTED CARROTS AND DUKKAH
Make and share this Roasted Carrots and Dukkah recipe from Food.com.
Provided by katew
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pound cumin and coriander seeds with the salt in a mortar to a powder.
- Add sesame seeds and hazelnuts.
- Continue to pound till a coarse crumb.
- Preheat oven to 200°C.
- Toss carrots and oil together, season with salt.
- Place on lined baking tray.
- Roast for 1 hour till tender.
- Place in serving dish.
- Drizzle with a little olive oil and sprinkle with dukkah.
Nutrition Facts : Calories 140.4, Fat 13.2, SaturatedFat 1.2, Sodium 303.5, Carbohydrate 5.1, Fiber 2.5, Sugar 1.4, Protein 2.8
ROASTED CARROT SOUP WITH DUKKAH SPICE AND YOGURT
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Vegetarian Quick & Easy Yogurt High Fiber Dinner Lunch Carrot Winter Healthy Low Cholesterol Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toast pistachios in a dry skillet over medium-low heat, stirring occasionally, until golden brown, about 6 minutes. Transfer to a small plate and let cool. Add sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns to same skillet. Toast, stirring often, until fragrant, 1-2 minutes. Transfer spices to plate with nuts and let cool. Transfer nut and spice mixture and 1 teaspoon salt to a food processor or a mortar and pestle and coarsely grind. DO AHEAD: Dukkah spice blend can be made 1 week ahead. Store airtight at room temperature.
- Preheat oven to 425°F. Place the carrots on a rimmed baking sheet. Drizzle with melted butter, season to taste with salt and pepper, and toss to coat. Roast until the carrots are tender and just beginning to brown, about 25 minutes. Let the carrots cool slightly.
- Transfer the carrot mixture to a blender. Add the vegetable broth. Blend mixture until soup is very smooth, 1-2 minutes. Pour the soup into a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Add water by 1/4-cupfuls to soup for a thinner consistency, if desired. Season soup to taste with salt and pepper.
- Divide hot soup among bowls. Spoon a dollop of yogurt into center of each. Sprinkle with dukkah.
More about "roasted carrots and dukkah recipes"
ROASTED CARROTS & DUKKAH + MEANING — GREEN …
From greenkitchenstories.com
Estimated Reading Time 5 mins
ROASTED CARROTS WITH FETA AND DUKKAH RECIPE - THE …
From thespruceeats.com
4.3/5 (9)Category Side Dish, DinnerAuthor Anita SchecterCalories 177 per serving
ROASTED CARROTS WITH DUKKAH AND TAHINI YOGURT
From tccp.coop
ROASTED CARROTS WITH DUKKAH RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
DUKKAH ROASTED CARROTS WITH LABNE AND ALEPPO CHILLI OIL
From georgeats.com
CARROTS WITH DUKKAH AND PRESERVED LEMON | EGYPTIAN …
From sbs.com.au
ROASTED CARROT SOUP WITH DUKKAH SPICE AND YOGURT
From bonappetit.com
STEAM-ROASTED CARROTS WITH YOGURT AND DUKKAH
From finecooking.com
HARISSA ROASTED CARROTS WITH DUKKAH | THE CROOKED CARROT
From thecrookedcarrot.com
ROASTED CARROTS WITH DUKKAH AND TAHINI, VEGAN, GLUTEN …
From sunnysidehanne.com
ROASTED CARROTS WITH DUKKAH RECIPE | A FORK AND A PENCIL
From aforkandapencil.com
5/5 (3)Total Time 30 minsCategory VegetablesCalories 80 per serving
ROASTED CARROTS WITH THYME & DUKKAH - SHARED KITCHEN
From sharedkitchen.co.nz
ROASTED CARROTS WITH PECAN DUKKAH - THE BLOOMING CHERRY
From mikaelabloom.com
MAPLE ROASTED CARROTS WITH VEGAN LEMON AIOLI & OAT DUKKAH
From protopantry.com
ROASTED CARROTS WITH POMEGRANATE-DUKKAH CRUST MEAL KIT …
From makegoodfood.ca
ROASTED CARROT, GOLDEN BEET AND GOAT CHEESE TART WITH DUKKAH
From apuginthekitchen.com
ROASTED CARROTS WITH YOGURT AND DUKKAH - FAMILYSTYLE FOOD
From familystylefood.com
DUKKAH ROASTED CARROT SALAD WITH HERBED TAHINI SAUCE AND ZUCCHINI ...
From georgeats.com
EGYPTIAN DUKKAH & ROASTED CARROT SOUP WITH DUKKAH
From icampinmykitchen.com
ROASTED CARROTS WITH HAZELNUT DUKKAH AND FETA - CRUNCHY RADISH
From crunchyradish.com
ROASTED CARROTS & DUKKAH + MEANING - EVERY ONLINE FOR
From everyonlinefor.com
DUKKAH ROASTED CARROTS WITH POPPED LENTILS I MODERN FOOD STORIES
From modernfoodstories.com
ROASTED CARROTS AND PARSNIPS WITH TOASTED HAZELNUT DUKKAH
From rhodeahead.com
ROASTED CARROTS AND PARSNIPS WITH TOASTED HAZELNUT DUKKAH
From rhodeahead.com
ROAST CARROTS WITH DUKKAH SPICES AND ARUGULA | ROASTED CARROTS, …
DUKKAH RECIPE - LOVE AND LEMONS
From loveandlemons.com
CUMIN ROASTED CARROT AND KUMARA - BE GOOD ORGANICS
From begoodorganics.com
ROASTED CARROT ONION SOUP WITH DUKKAH SPICE | FOODAL
From foodal.com
ROASTED CARROTS WITH HARISSA AïOLI AND DUKKAH - CITYLINE
From cityline.tv
HARISSA ROASTED CARROTS WITH LABNEH AND PISTACHIO DUKKAH
From thehealthfulideas.com
ROASTED HEIRLOOM CARROTS WITH LABNEH & DUKKAH - THE GOURMET …
From gourmetwarehouse.ca
ROASTED CARROT AND FETA SALAD WITH DUKKAH - HEALTHY FOOD GUIDE
From healthyfood.com
HARISSA ROASTED CARROTS WITH POMEGRANATE YOGURT & DUKKAH
From cravings-corner.com
DUKKAH-SPICED CARROTS RECIPE | EATINGWELL
From eatingwell.com
ROAST CARROT SALAD WITH SPICED YOGHURT DIP AND DUKKAH
From thebeautyfoodie.com
ROASTED CARROTS WITH DUKKAH & YOGURT | LOW SIMMER BLOG
From lowsimmer.com
ROASTED CARROTS WITH HARISSA LABNEH AND HAZELNUT DUKKAH
From nevernothungry.com
SAVORY CARROT MOCHI WITH PISTACHIO DUKKAH | FOOD & WINE
From foodandwine.com
ROASTED CARROTS RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROASTED CARROTS WITH DUKKAH AND TAHINI DRESSING
From plantbasedmag.com
LEGENDARY 'DUKKAH' ROASTED CARROTS - NOMSS.COM
From nomss.com
ROASTED PURPLE CARROTS WITH BLACK SESAME DUKKAH - EATINGWELL
From eatingwell.com
ROASTED DUTCH CARROTS WITH FETA - COOK IT REAL GOOD
From cookitrealgood.com
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #side-dishes #vegetables #dinner-party #vegetarian #dietary #inexpensive #carrots #4-hours-or-less
You'll also love