Grilled Carrots With Yogurt, Carrot-Top Oil and Dukkah

Grilled Carrots With Yogurt, Carrot-Top Oil and Dukkah

A friend of mine has made these carrots for several dinners and paired them with a roast pork. I finally got him to give up the recipe and have myself paired them with everything from chicken to lamb chops… they are even great as a stand alone meal. Because they are a bit of work I like to double the recipe for leftovers as they stay well in the fridge for several days.

Makes 4 Servings

Total Time 1 hour

INGREDIENTS:

FOR THE CARROTS AND CARROT-
TOP OIL:

2 1⁄4 pounds/1 kilogram (6-inch/15-
centimeter) carrots with greens
attached
3⁄4 cup/40 grams roughly chopped
fresh tarragon leaves
1⁄2 cup/120 milliliters olive oil, plus
more for greasing the pan
Kosher salt and freshly ground
black pepper
3 tablespoons/50 grams honey
(runny honey)
1 tablespoon plus 1 1/2 teaspoons
apple cider vinegar
1 2⁄3 cups/400 grams full-fat Greek
yogurt

FOR THE DUKKAH:

1⁄4 cup/35 grams blanched hazelnuts,
1⁄4 cup/35 grams pine nuts, toasted
2 tablespoons coriander seeds,
toasted
1 tablespoon plus 1 1/2 teaspoons
black and white sesame seeds,
toasted
1 teaspoon cumin seeds, toasted
1 teaspoon dried oregano
1⁄2 teaspoon sweet paprika
1⁄4 teaspoon kosher salt

TO MAKE:

Step 1
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.
Step 2
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.
Step 3
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.

Step 4
In a large bowl, whisk the honey, vinegar and a tiny pinch of salt. Set
aside.
Step 5
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.)
Step 6
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.
Step 7
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.

Note: Heavily adapted from recipe by By Yotam Ottolenghi



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