Ugly Vegetables Are Perfect
I was reading TIME magazine this week and in one of its articles they mentioned a food trend for 2017, and in very big letters it said … ugly vegetables go mainstream. This article caught my eye and to my surprise when I went to the supermarket I found these carrots that just fitted the bill. They were not pretty, labelled in a funny way, but they were sweet, delicious and nutritious.
- 500g carrots
- 1/4 cup olive oil
- salt to taste
Ingredients for the sauce
- 1 cup of Greek yoghurt
- 2 tablespoons of Tahini
- 1 tablespoon of lemon juice
- 1 tablespoon of lemon zest
- 2 tablespoons of chopped fresh parsley
- salt to taste
- 1/2 cup of a mixture of roasted almond flakes, roasted walnuts, and roasted pine nuts.
- Pre-cook the carrots in a big pan with water and salt. Drain them and let them cool.
- Cut the carrots lengthwise in half. Toss them in a bowl with olive oil and salt.
- Heat the oven to 180C, put the carrots in a single layer in a baking dish. Bake them until they are roasted and caramelized. Almost burned. They must be crunchy on the outside and soft in the inside.
- To make the sauce whisk together the yoghurt, the Tahini, and the lemon juice in a small bowl. Then fold in the lemon zest and the parsley. Salt to taste and set aside.
- To roast the nuts, mix them together with your hands and put them in a small baking dish covered with wax paper. Roast the nuts for 5 minutes (160C) or until golden brown. It is a MUST to keep an eye on the nuts because they will burn very quickly.
- To serve put the carrots in a large serving dish, spoon the sauce on top of them and then sprinkle with the roasted nuts.
- Make sure that the carrots are caramelized and have a brown black colour. Black is flavour.
- You can serve the carrots cold or hot. Either way they taste delicious.