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
- Preheat broiler to 500F
- Toss carrots with coriander, grapeseed oil, thyme and salt and pepper
- 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)
- Once cooked place back in mixing bowl and toss with frisée, sesame seeds and parsley
- Smear tahini yogurt on a platter, lay carrot mix into yogurt sauce, garnish with EVOO, pistachios and pomegranate
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
