Spice Crusted Carrots With Harissa Yogurt Recipes

ROASTED CARROTS, SPANISH SPICES, YOGURT SAUCE, HARISSA

Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa image

Provided by Bobby Flay

Time 25m

Yield 4 to 6 as a side dish

Number Of Ingredients 20

Ingredients

1/2 cup Greek yogurt
1 tablespoon chopped fresh mint, plus more for garnish
1/2 teaspoon finely grated lemon zest
1 tablespoon harissa
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound baby carrots, tops removed but a little green left attached (see Cook's Note)
Canola oil or pure olive oil
2 teaspoons Spanish paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground mustard
1/4 teaspoon ground fennel
Pomegranate seeds, for garnish
Pomegranate Dressing, for serving, recipe follows
1/4 cup pomegranate molasses
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
3/4 cup canola oil
Kosher salt and pepper
Kosher salt and pepper

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.

SPICE-CRUSTED CARROTS WITH HARISSA YOGURT

Spice-Crusted Carrots with Harissa Yogurt image

The sugar in the spice rub can burn if cooked too long, so watch these closely.

Provided by Bobby Flay

Categories Side Sauté Vegetarian Yogurt Spice Carrot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

2 pounds small carrots, scrubbed, tops trimmed to 1/2"
Kosher salt
1 tablespoon sugar
1 teaspoon English mustard powder
1 teaspoon hot smoked Spanish paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander or fennel
4 tablespoons vegetable oil, divided
Freshly ground black pepper
1/2 cup plain Greek yogurt
1 tablespoon harissa paste
2 teaspoons chopped fresh thyme, plus more
1/2 teaspoon finely grated lemon zest, plus more
Lemon wedges (for serving)

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.

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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.
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