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.
GRILLED CARROTS WITH CUMIN-SERRANO YOGURT
Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.
Provided by Alison Carroll
Categories Bon Appétit Summer Carrot Onion Chile Pepper Yogurt Lime Juice Mint Vegetable Side Wheat/Gluten-Free Vegetarian
Yield 8 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-low heat. Toss carrots and spring onions on a rimmed baking sheet with 2 Tbsp. oil; season with salt. Grill (covered if possible), turning often and moving to a cooler part of the grill if they are browning too quickly, until crisp-tender, 15-20 minutes.
- Meanwhile, toast cumin in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Let cool; grind in spice mill or with mortar and pestle. Mix in a medium bowl with chopped serrano, yogurt, lime juice, chopped mint, and remaining 2 Tbsp. oil; season with salt.
- Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chile.
- Do Ahead
- Yogurt can be made 2 days ahead. Cover and chill.
GLAZED GRILLED CARROTS
These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger. Turning the carrots often and moving them around on the grill keeps them from burning. And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.
Provided by Jeff Gordinier
Categories vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
- Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
- When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 415 milligrams, Sugar 11 grams, TransFat 0 grams
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.
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.
More about "grilled carrots with yogurt carrot top oil and dukkah recipes"
ROASTED CARROT SOUP WITH DUKKAH SPICE AND YOGURT …
From bonappetit.com
DUKKAH ROASTED CARROTS WITH LABNE AND ALEPPO CHILLI OIL
From georgeats.com
GRILLED CARROTS WITH YOGURT RECIPE | BON APPéTIT
From bonappetit.com
STEAM-ROASTED CARROTS WITH YOGURT AND DUKKAH
From finecooking.com
ROASTED CARROT SOUP WITH YOGHURT & DUKKAH - MARMALADE & ME
From marmaladeandme.com
HARISSA ROASTED CARROTS WITH DUKKAH | THE CROOKED CARROT
From thecrookedcarrot.com
GRILLED CARROTS WITH YOGURT, CARROT-TOP OIL AND DUKKAH RECIPE | EAT ...
From eatyourbooks.com
ROASTED CARROTS WITH DUKKAH & YOGURT | LOW SIMMER BLOG
From lowsimmer.com
GRILLED CARROTS WITH YOGURT, CARROT-TOP OIL AND DUKKAH
From copymethat.com
DUKKAH-SPICED CARROTS RECIPE | EATINGWELL
From eatingwell.com
HARISSA ROASTED CARROTS WITH LABNEH AND PISTACHIO DUKKAH
From thehealthfulideas.com
ROASTED CARROTS WITH DUKKAH RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
GRILLED CARROTS WITH YOGURT, CARROT-TOP OIL AND DUKKAH …
From pinterest.com
GRILLED CARROTS WITH YOGURT, CARROT-TOP OIL AND DUKKAH
From pressreader.com
MOROCCAN ROASTED CARROTS WITH GARLICKY YOGURT SAUCE
From girlandthekitchen.com
GRILLED CARROTS WITH YOGURT, CARROT-TOP OIL AND DUKKAH
From pressreader.com
HARISSA ROASTED CARROTS WITH POMEGRANATE YOGURT & DUKKAH
From cravings-corner.com
LEGENDARY 'DUKKAH' ROASTED CARROTS - NOMSS.COM
From nomss.com
GRILLED CARROTS WITH YOGURT, CARROT-TOP OIL AND DUKKAH
From thiscurvyworld.com
CHILLED MINTY CARROT SOUP WITH DUKKAH YOGURT RECIPE
From seriouseats.com
VEGGIE SPREAD: GRILLED CARROTS WITH LABNEH AND DUKKAH
From masterclass.com
GRILLED CARROTS WITH YOGURT, CARROT-TOP OIL AND DUKKAH
From mastercook.com
YOTAM OTTOLENGHI: IN PRAISE OF THE HUMBLE CARROT - THE IRISH TIMES
From irishtimes.com
GRILLED CARROTS WITH LEBNAH AND DUKKAH - KITCHEN CONFIDENCE WITH …
From kitchenconfidencewithlili.com
WEEK 70: CARROTS WITH CARROT TOP OIL & DUKKAH AND FRIED HALLOUMI
From whatscookingwithkelly.weebly.com
THE ANYTHING BUT HUMBLE CARROT - THE NEW YORK TIMES
From nytimes.com
CURRY GRILLED CARROTS WITH YOGURT SAUCE - THE ENDLESS MEAL®
From theendlessmeal.com
GRILLED CARROTS WITH YOGURT, CARROT-TOP OIL AND DUKKAH
From hijabstyle.us
GRILLED CARROTS WITH LABNEH AND DUKKAH — RESTAURANTS & RECIPES
From restaurantsandrecipes.com
GRILLED CARROTS WITH YOGURT RECIPE: THE ANYTHING BUT HUMBLE CARROT
From fcfcfcfeee.blogspot.com
ROASTED CARROTS WITH LEMON TAHINI YOGURT AND DUKKAH
From stsupery.com
GRILLED CARROTS WITH YOGURT SAUCE | CANADIAN LIVING
From canadianliving.com
BEST GRILLED CARROTS RECIPE - HOW TO MAKE GRILLED CARROTS
From goodhousekeeping.com
ROASTED CARROTS WITH YOGURT AND DUKKAH - FAMILYSTYLE FOOD
From familystylefood.com
CARROT SALAD WITH YOGURT DRESSING AND DUKKAH | SIMONE'S KITCHEN
From insimoneskitchen.com
ROASTED CARROTS WITH GREEK YOGURT - THERESCIPES.INFO
From therecipes.info
ROASTED CARROTS WITH DUKKAH RECIPE | A FORK AND A PENCIL
From aforkandapencil.com
ROAST CARROT SALAD WITH SPICED YOGHURT DIP AND DUKKAH
From thebeautyfoodie.com
SLOW BAKED CARROTS WITH YOGHURT AND WALNUT DUKKAH
From thenutritionguruandthechef.com
CHILLED MINTY CARROT SOUP WITH DUKKAH YOGURT RECIPE
From headtopics.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love