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ALL RECIPES

Blistered Carrots with Tahini Yogurt

  • Pair with Pinot Noir
Serving Size
Serves: 6-8 People

|

Total Time
1 Hour, 30 Minutes**
Primary Ingredients
  • 4 bunches of baby carrots; tops and bottoms trimmed and scrubbed clean
  • 1 Tablespoon of grapeseed oil
  • 1 Tablespoon of EVOO 
  • 1 teaspoon of chopped thyme
  • 2 teaspoons chopped parsley
  • 1 teaspoon of black sesame seeds
  • 1 cup of washed and chopped frisée
  • ½ cup of toasted, chopped pistachios
  • 1/2 cup of pomegranate seeds
  • ½ teaspoon of ground coriander
  • 1x recipe tahini yogurt (see below)
Primary Technique
  1. Preheat broiler to 500F
  2. Toss carrots with coriander, grapeseed oil, thyme and salt and pepper
  3. Place on a sheet pan and broil for approx. 10-12 minutes or until they are charred and tender with a slight crunch (longer if not using baby carrots) 
  4. Once cooked place back in mixing bowl and toss with frisée, sesame seeds and parsley
  5. Smear tahini yogurt on a platter, lay carrot mix into yogurt sauce, garnish with EVOO, pistachios and pomegranate
carrots on top greens
Tahini Yogurt Ingredients

1.5 cups of whole milk Greek yogurt

¼ cup of tahini

½ teaspoon of minced garlic

1 tablespoon of lemon juice

¼ cup of extra virgin olive oil 

½ teaspoon of ground cumin

½ teaspoon of paprika

½ teaspoon of Aleppo pepper

½ cup of water

Salt to taste

Tahini Yogurt Technique

Mix all ingredients together and season to taste with salt

Test technique body

Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
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