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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Nur Alam Islam Nur
[email protected]These grilled carrots are a great way to use up leftover carrots. They're also a great way to get your kids to eat their vegetables.
Martin Mills
[email protected]I love the combination of grilled carrots with yogurt carrot top oil and dukkah. It's a unique and flavorful dish that's sure to impress your guests.
Mark Lindsey
[email protected]These grilled carrots are a great side dish for a healthy and delicious meal.
Rohan Khadka
[email protected]I'm always looking for new ways to cook carrots and this recipe is a great find. The grilled carrots are so flavorful and the yogurt carrot top oil is a great way to add extra flavor.
Efrata Essayas
[email protected]These grilled carrots are a great way to add some color to your plate. They're also a healthy and delicious side dish.
Olebogeng Moiloa
[email protected]I love the smoky flavor that the carrots get from being grilled. The yogurt carrot top oil and dukkah are also a great addition.
Eric King
[email protected]I'm a big fan of grilled vegetables and these grilled carrots are no exception. They're a great side dish for any occasion.
betg Beke
[email protected]These grilled carrots are a great way to use up leftover carrots. They're also a great way to get your kids to eat their vegetables.
ARIYAN ARIF
[email protected]I love the combination of grilled carrots with yogurt carrot top oil and dukkah. It's a unique and flavorful dish that's sure to impress your guests.
Danyal Butt
[email protected]These grilled carrots are the perfect side dish for a healthy and delicious meal.
Haji Gahfar
[email protected]I'm always looking for new ways to cook carrots and this recipe is a great find. The grilled carrots are so flavorful and the yogurt carrot top oil is a great way to add extra flavor.
Kaleem Ullahpathan783
[email protected]These grilled carrots are a great way to get your kids to eat their vegetables. My kids love them and they're always asking me to make them.
Anjal Sunita
[email protected]I'm so glad I found this recipe. I've been looking for a way to make grilled carrots that are actually flavorful. These carrots are delicious and I will definitely be making them again.
Md Jackson
[email protected]These grilled carrots are the perfect side dish for a summer cookout. They're easy to make and always a hit with my friends and family.
Mohammodsarif hossen
[email protected]I'm always looking for new ways to cook carrots and this recipe is a great find. The grilled carrots are so flavorful and the yogurt carrot top oil is a great way to add extra flavor.
Ammar Ch
[email protected]This is a great healthy recipe that's also very tasty. I love the combination of grilled carrots with yogurt carrot top oil and dukkah.
Esther Baekalia
[email protected]I've made this recipe several times now and it's always a winner. The carrots are perfectly grilled and the yogurt carrot top oil and dukkah add so much flavor.
Catherine Martin
[email protected]These grilled carrots are a great side dish for any occasion. They're easy to make and always a hit with my guests.
alamin ap
[email protected]I'm not a big fan of carrots, but these grilled carrots were surprisingly delicious. The yogurt carrot top oil and dukkah were the perfect finishing touch.
Cap Cut
[email protected]I grilled these carrots in my backyard at the weekend. They were a great success, everyone loved them.