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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

  1.  Make a rub with the salt, coriander seeds, smoked paprika, garlic powder and sugar and set aside in a small dish

  2. 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.

  3. 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!

  4. 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.

  5. 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.

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