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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

Executive Chef Peter Janiak

Executive Chef Peter Janiak

NextFive Spice Braised Kurobuta Pork, Purple Sweet Potatoes & Armagnac PrunesNext

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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