C is for Carrots

If I am to accomplish this alphabet of recipes by end of 2015, I need to lift my game, on average posting 3 recipes a month!!  C was a bit tricky for me, I had promised a classic cheesecake to my sister who’s name also starts with a C and is my daughters namesake.  But in all honesty, I am trying to be a little healthy and I made this next recipe a few weeks back for a friends photo shoot in the desert and it was so yummy I had to share.  I will make a cheesecake soon.

I love Ottolenghi, I own all of his cookbooks (one signed), have been to his cafes in London and I am very envious of my mum who went to see him talk about his fascinating travels.

This recipe comes from his latest book, Plenty More.  Its vegetarian, has a few middle eastern influences but transforms this basic root vegetable into an impressive plate of food, as a side or part of a buffet.  And its no secret that honey and carrots are a match made in heaven.

These heirloom rainbow organic carrots are so pretty to look at and are also locally grown here by a friend’s company, Ripe and its just so nice to have produce available that is fresh from the ground, while the weather allows it… theres no denying its warming up here in Dubai.

The kids just returned back to school after spring break (hooray) and it seemed like all they did on holidays was eat.  Yesterday I made 4 batches of these delicious muffins.  They are dairy free (good for those with allergies), no nuts (satisfies school lunch box requirements) and is packed with carrots and fruit, not to mention budget friendly.  I ran out of pineapple and substituted tinned pears and you could replace the sugar with honey or agave syrup.

I’d better fly, I have some serious blogging to organise.

C is for Carrots

 

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

This recipe is straight from Plenty More by Yottam Ottolenghi. It is adaptable and I guess you could add in other root vegetables, but really its about making the carrot the hero.

Author: Edwina Stuart

Serves: 4-6

Ingredients

• 40g tablespoons runny honey
• 2 tablespoons olive oil
• 1 tablespoon coriander seed, toasted and crushed
• 1 teaspoon cumin seed, toasted and crushed
• 2 sprigs of thyme
• 1 kh carrots, peeled and cut into similar size pieces. I like to make wedges so you end up with soft bits and caramelised crispy bits
• salt and pepper to taste
• 2 tablespoons tahini
• ¾ cup thick greek style yoghurt
• 2 tablespoons lemon juice
• 2 tablespoons fresh coriander leaves, chopped

Instructions

1. To make the sauce, combine the tahini, yoghurt and lemon juice in a small bowl and mix until a smooth consistency. Season with a pinch of salt to taste.
2. In a large baking tray, so the carrots are on one layer, add the oil, honey, spices, salt and pepper, thyme and mix.
3. Toss the carrots in the tray and spread evenly and roast for about 40 minutes remembering to turn a couple of times to prevent burning.
4. Once cooked, arrange the carrots on a platter and drizzle generously with tahini sauce and scatter over chopped coriander.

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