Spice Crusted Carrots With Harissa Yogurt Recipes

Steps:

• Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.
• Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.

Steps:

• Whisk together the yogurt, mint and lemon zest in a bowl and swirl in the harissa. Season with salt and pepper. Cover and set aside to let the flavors meld while you prepare the carrots.
• Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water until slightly al dente (they should still have crunch). Immediately plunge the carrots into the ice water and leave them to cool for 2 minutes. Drain well. Rub the skins off the carrots with a clean kitchen towel.
• Heat a few tablespoons of oil in a cast-iron skillet over medium heat until the oil shimmers. Add the carrots, paprika, cumin, mustard and fennel and cook until the carrots are charred. Season with salt and pepper. Transfer the carrots to a serving dish and top with dollops of the yogurt sauce. Garnish with mint leaves and pomegranate seeds. Serve with pomegranate dressing.
• Whisk together the pomegranate molasses, mustard, vinegar, canola and some salt and pepper until smooth.

Steps:

• Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; drain. Transfer to a bowl of ice water. Using paper towels, gently rub carrots to remove skins and pat dry.
• Mix sugar, mustard powder, paprika, cumin, and coriander in a small bowl. Toss carrots with 1 tablespoon oil in a medium bowl. Add spice mixture; season with salt and pepper and toss to coat.
• Heat remaining 3 tablespoons oil in a large skillet, preferably cast iron. Working in 2 batches, cook carrots, turning occasionally, until deep brown all over, 6-8 minutes; season with salt and pepper.
• Meanwhile, place yogurt in a small bowl; season with salt and pepper. Add harissa paste, 2 teaspoons thyme, and 1/2 teaspoon lemon zest and gently swirl ingredients, stopping before yogurt turns pink.
• Spoon harissa yogurt onto plates and top with carrots, more thyme, and more lemon zest. Serve with lemon wedges.
• DO AHEAD: Carrots can be cooked in boiling water and peeled 6 hours ahead. Cover and chill.