Burnt Carrots

Burnt Carrots | Photography and Styling by Sanda Vuckovic
Burnt Carrots | Photography and Styling by Sanda VuckovicBurnt Carrots | Photography and Styling by Sanda Vuckovic Burnt Carrots | Photography and Styling by Sanda Vuckovic
Burnt Carrots | Photography and Styling by Sanda Vuckovic

Fact is, I buy products because of their package. If I have two options of same product, one with packaging I like and the other with one I don’t like … you know the result.
Same thing starts to happen on the market. If I see beautiful ingredient, even I really don’t have it on my shopping list, I will get it and later think about a way to use it.

This week at market I found this pinkish carrots and I just couldn’t resist. I left them in the fridge and decided to think about what to do with them later.
But sometimes those small things happen in life, following day postman brought me Simple Fair, Karen Mordechai beautiful new cookbook. After quick look at its pages I noticed recipe for Burn Carrots.
It just had to be.

Recipe calls for toasted hazelnuts, which I didn’t have in my pantry, so I used pistachio dukkah I made few weeks ago.

I thought about having it as a side dish for lunch, but it turned out to be main dish.
Book is full of simple recipes, with suggestions (depending on season), and I will be cooking some more from it for sure.

Burnt carrots

(recipe from Simple Fare by Karen Mordechai)

2,5 tbs olive oil
2,5 tbs maple syrup
pinch of sea salt
6 bunches of baby carrots (about 30 small), scrubbed
25g parsley leaves
Labneh
1/4 cup hazelnuts, halved and roasted

Preheat the oven to 260C. Line a baking sheet with parchment paper.

In a large bowl, stir together the olive oil, maple syrup and salt.
Add the carrots and toss to coat. Spread the carrots in a single layer on the prepared baking sheet, top with half of the parsley and bake for 10-12 minutes, watching to ensure that the carrots char but do not burn too much.

Spread the labneh on a platter using the back of a spoon. Rest the carrots atop the labneh and top with hazelnuts and remaining parsley. Sprinkle with pinch of black salt.

Labneh

2 ts fine salt
900ml full fat plain goats milk yogurt

Set super fine strainer over a bowl and line with double layer of cheesecloth. Stir the salt into the yogurt and scrap it to prepared strainer. Cover and refrigerate for 24h or until the labneh has reached the desired consistency.

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