Carrot Tops & Tails
Carrot fronds, with a mild, parsley-like flavour, blend beautifully into a bright and tangy chermoula. Smoky, sweet and lightly charred, these are sure to be the best-dressed carrots in town. Pair this recipe with Rapitala Organic Sicilia Grillo or Rioja Faustino Organic Wine.Ingredients
Serves 4 to 6 as a starter or side
2 bunches French-style carrots (about 1½ lbs/680 g), fresh and vibrant greens attached
5 tbsp (75 ml) olive oil, divided
¼ tsp (1 ml) salt
½ tsp (2.5 ml) cumin seeds
½ tsp (2.5 ml) coriander seeds
⅛ tsp (a pinch) fennel seeds
⅛ tsp (a pinch) whole black peppercorns
2 tsp (10 ml) fresh lemon juice
Turmeric Yogurt, make ahead, recipe follows
¼ cup (60 ml) chopped toasted almonds, for garnish
flaky sea salt, for garnish
TUMERIC YOGURT
2 tbsp (30 ml) olive oil
1 clove garlic, minced
½ tsp (2.5 ml) ground turmeric
½ lemon, zest only
⅔ cup (160 ml) Greek yogurt
¼ tsp (1 ml) salt
CARROT TOP CHERMOULA
1 cup (250 ml) chopped fresh carrot fronds (reserved from main recipe)
½ cup (125 ml) chopped fresh mint
¼ cup (60 ml) chopped fresh cilantro or parsley
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) minced fresh ginger
½ tsp (2.5 ml) salt, plus more to taste
¼ tsp (1 ml) Spanish smoked paprika
1 to 2 cloves garlic, minced
1 lemon, zest and juice
½ jalapeño pepper, finely diced (optional)
⅓ to ½ cup (80 to 125 ml) extra-virgin olive oil, as needed
Instructions
- Preheat barbecue grill to medium, 350 to 375 F (175 to 190 C).
- To prepare carrots, remove leafy fronds and leave about ½-in (1.25 cm) stem attached to carrots. Discard woody part of stems and any wilted or discoloured fronds. Wash remaining fresh green fronds as you would any lettuce, then roughly chop them. Set aside 1 cup (250 ml) chopped fronds for Carrot Top Chermoula (recipe follows) and discard any extra. Scrub carrots free of any dirt and cut larger ones in half lengthwise so that all are a consistent thickness, no more than ¾-in (2 cm).
- Toss carrots with 2 tbsp (30 ml) olive oil and the salt, transfer to grill and cook, flipping often, until softened and evenly charred, 12 to 15 minutes. Transfer carrots to a shallow dish as they are ready.
- In a small pan over medium-low heat, combine cumin seeds, coriander seeds, fennel seeds and peppercorns and toast until fragrant and warm. Coarsely grind toasted spices and add to grilled carrots along with remaining 3 tbsp (45 ml) olive oil and the lemon juice. Toss gently and let marinate, covered, in refrigerator for a minimum of 1 hour and up to 24.
- To assemble, spread Turmeric Yogurt on base of a large plate and arrange marinated carrots on top. Drizzle with Carrot Top Chermoula and garnish with toasted almonds and a few flakes of sea salt.
- To make Turmeric Yogurt, in a small frying pan over medium heat, warm olive oil and gently sauté garlic until softened and fragrant but not browned, 30 to 45 seconds. Add turmeric and lemon zest and stir for about 15 seconds, then transfer to a mixing bowl and whisk in yogurt and salt. Let sit for a few minutes before serving. Can be stored in an airtight container in refrigerator for up to 4 days. (Makes about 2/3 cup).
- To make Carrot Top Chermoula, In a food processor, place all ingredients except olive oil, and pulse a few times to combine. While pulsing, drizzle olive oil into food processor until sauce comes together but maintains a bit of texture. Chermoula should not be smooth or completely emulsified but have a slightly thick and pourable consistency. Adjust seasoning to taste and place in a Mason jar with a tight-fitting lid. Store in refrigerator until ready to use, up to 4 days. (Makes about 1 cup).