roast carrots, salsa verde, cold yoghurt
What a joyful mouthful this dish is! I've never been the biggest fan of carrots by themselves in truth, but the marriage here of salsa verde and cold yoghurt celebrates their sweetness. The hot/cold contrast is important here too; keep the yoghurt in the fridge so it can cool against the charred carrots. This dish does have anchovies in it, but to make veggie just leave them out, and add a few more capers.Originally posted on Feeding Speedy Instagram here.
- 2 carrots take off the tops and cut lengthways into quarters
- 0.5 tablespoon capers finely chopped
- 0.5 tablespoon gherkins finely chopped
- 1 anchovy finely chopped
- 0.5 garlic clove finely minced
- a handful of parsley roughly chopped
- white wine vinegar
- olive oil
- a tub of natural Greek yoghurt
- Preheat your oven to 200C.
- Fill a wide saucepan with water and put onto boil. When boiling, add a tablespoon of salt, and your quartered carrots. Return the water to the boil, and cook your carrots for 5 minutes. After 5 minutes, drain them and pop into a deep baking tray, seasoning well with salt, pepper and olive oil. Cook in the oven for 45 minutes until charred and cooked through.
- Meanwhile, make your salsa verde. In a small bowl add the chopped up garlic, capers, gherkins, anchovies and parsley. Mix together with 2 tablespoons of white wine vinegar and 4 tablespoons of good olive oil. Mix together, taste and adjust the seasoning. It should be punchy!
- To serve, spoon out 5-6 tablespoons of cold yoghurt onto a plate. Top with your charred carrots, and finish with a generous drizzling of salsa verde.
Sodium: 334mgCalcium: 146mgVitamin C: 15mgVitamin A: 24418IUSugar: 9gFiber: 4gPotassium: 617mgCholesterol: 6mgCalories: 151kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 5gProtein: 10gCarbohydrates: 18gIron: 1mg
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