This charred whole carrots recipe is all about the dip. While I call it a puree here, the base of this charred whole carrots recipe was designed to be like a Mediterranean-influenced dipping sauce, something that pairs well with a variety of roasted or cooked vegetables. The flavors have to work, of course, but this also serves the practical purpose for a restaurant chef working with hyper-seasonal produce, as I’ve done in California for years. The seasons and vegetables may change, but the puree, with its base of pistachio, feta, and dill is a workhorse, ready to accompany whatever you pick up at the market.
While I’ve tried at least a dozen variations on this dish with vegetables ranging from corn to cauliflower to Brussels sprouts, carrots work best with the technique I use here. Rather than simply roasting the carrots, this recipe calls for charring the carrots in canola oil, one side at a time, then finishing in the oven before being placed atop the puree.
The result is a flavorful side dish or appetizer that can enliven a family-style menu, and may just steal the show. Best of all is that the leftover puree can be used as a dip for other ingredients you have lying around. If there is any leftover, that is.
Richard Martin contributed to this post.
Charred Whole Carrots with Pistachio, Feta, and Dill
4
servings20
minutes30
minutesIngredients
- For The Pistachio Puree
¾ cup pistachios
2 large 2 cloves garlic, peeled
3 oz. 3 olive oil
6 ounces 6 feta cheese
½ cup crème fraîche or plain yogurt
¾ cup parsley, large stems removed, roughly chopped
¼ cup dill (soft stems are ok), roughly chopped, with a few dill fronds reserved
Pinch sea salt
½ teaspoon freshly cracked black pepper
- For The Carrots
16 medium 16 carrots. About six inches each in length and the width of your thumb.
3 tablespoons 3 canola oil, separated
2 teaspoons 2 kosher salt
1 teaspoon 1 cracked black pepper plus more for garnish
Pinch sea salt
2 teaspoons 2 olive oil to finish
Directions
- For The Pistachio Puree
- In the bowl of a food processor, blend the pistachios, garlic, and olive oil until they are a smooth paste (about 3 minutes).
- Add herbs and blend until smooth.
- Add feta and crème fraîche or plain yogurt and blend until slightly smooth and everything is incorporated.
- Season with a pinch of sea salt and black pepper.
- For The Carrots
- Preheat oven to 375 degrees.
- Toss carrots in one tablespoon of canola oil, kosher salt and 1 teaspoon cracked black pepper.
- Heat a large pan over medium high heat. You will need to work in batches, transferring the cooked carrots to a baking tray.
- Pour the remaining canola oil in the pan. When the oil is shimmering, begin adding carrots one at a time until the pan is full but not crowded.
- At this point do not move the carrots. Continue to cook on each side until deeply charred. Transfer to the baking sheet and repeat with remaining carrots.
- When all of the carrots are charred and on the baking sheet, place them in a the pre-heated oven for 15-20 minutes or until easily pierced with a paring knife.
- Meanwhile, on a plate large enough to hold all of the carrots, spread the pistachio puree directly on the bottom of the plate.
- Remove the carrots from the oven and place them on top of the pistachio puree.
- Finish by drizzling 1 Tablespoon of olive oil and top with a few cracks of fresh black pepper, a pinch of sea salt, and the reserved dill fronds
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