Carrots with a Crispy Crust and Spicy Sauce
Main Dishes • Italian
Description
Carrots with a Crispy Crust and Spicy Sauce
Ingredients
- Carrots 30 oz
- Salt to taste
- Sugar 1 tablespoon
- Dry Mustard 1 teaspoon
- Smoked Paprika 1 teaspoon
- Ground Cumin 1 teaspoon
- Ground coriander 1 teaspoon
- Vegetable Oil 4 tablespoons
- Ground Black Pepper to taste
- Yogurt 1 cup
- Harissa 1 cup
- Chopped Fresh Thyme 2 teaspoons
- Lemon Zest 1 teaspoon
- Lemon 1 piece
Step-by-Step Guide
Step 1
Boil the carrots in a large pot of salted water for 5 minutes until tender; drain in a colander. Transfer to a bowl of ice water. Using paper towels, gently wipe the skin off the carrots and remove excess moisture.
Step 2
Mix the sugar, dry mustard, paprika, cumin, and coriander in a small bowl. Pour 1 tablespoon of oil into a medium bowl, add the carrots, and toss to coat them in oil. Drizzle with the sauce, season with salt and pepper, and mix again.
Step 3
Heat 3 tablespoons of oil in a large (preferably cast iron) skillet over medium heat. Sauté the carrots in batches for 6-8 minutes, turning occasionally, until browned; season with salt and pepper.
Step 4
Meanwhile, transfer the yogurt to a small bowl, season with salt and pepper. Add the harissa paste, 2 teaspoons of thyme, and ½ teaspoon of lemon zest, and gently mix the ingredients without making it uniform.
Step 5
Spoon the yogurt onto plates, top with the carrots, and sprinkle with thyme and lemon zest. Serve with a slice of lemon.
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