Roasted carrots with mint yogurt
Recipe by Chef Valentina Garcia Montano, Cucina
Chef Valentina Garcia Montano shares the flavors of her garden with a roasted carrot dish that is perfect for a side or even a hearty summer main course. Chef Valentina has this dish on the menu at Cucina, a restaurant featuring Northern Italian fare inside the Richardson Hotel in Buffalo.
Ingredients
Ingredients for roasted carrots:
- 1 lb. rainbow carrots
- 1 shallot
- 1 bay leaf
- 1 tsp. salt
- 1 tsp. coriander seeds
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. sugar
- Toasted pistachio
- Fresh dill
Ingredients for mint yogurt:
- 2 cups Greek yogurt or sour cream
- ½ white onion
- Small chunk of peeled ginger
- ½ bunch of mint leaves (no stems)
- ½ bunch of cilantro
- 1 jalapeno
- Salt to taste
- Lime juice to taste
Directions
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Make a rub with the salt, coriander seeds, smoked paprika, garlic powder and sugar and set aside in a small dish
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In an oven safe pan place the carrots, shallot, bay leaf and 1/2 of the carrot rub. Cover with water, wrap with parchment paper and foil and bake at 350 degrees for 2 hours or until the carrots are soft when you poke them with a fork. Let cool completely.
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Slice the carrots in half and season with olive oil and a little more of the rub. Roast or broil the carrots until desired chard. I’m my world it is really dark!
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For the mint yogurt, blend the white onion, ginger, mint leaves, cilantro, jalapeno, salt, honey and lime juice and then pour into a bowl and add the Greek yogurt or sour cream. Mix well.
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For plating, smear a nice amount of the yogurt onto a plate, layer the carrots on tops and finish with toasted pistachio and fresh dill.