ROASTED BABY CARROTS WITH HARISSA AND POMEGRANATE
Why this one?
This weeks veg box contained a bunch of gorgeous orange carrots, their skins slightly dulled from the earth still clinging to them, their bright green tops perfect rabbit fodder. These were the first carrots of the season and having been deprived of a humble carrot for a while they called me to be made into something delicious, a celebration of these sunshine vegetables.
Find the recipe here... https://thehappyfoodie.co.uk/recipes/ottolenghis-roasted-baby-carrots-with-harissa-and-pomegranate
Any substitutes?
No pomegranate, I know its an ingredient in the title but I forgot to buy one and deiced it couldn't be deemed as an essential and therefore didn't venture back out to buy one. Stay home people!
The actual cooking of the dish
A traditionalist when it comes to carrots, either boiled or part of swede a carrot mash my husband has brought me round to the idea of roasted carrots, often slathered in honey. So although roasting carrots was not totally alien to me this dish wasn't how i'd normally deal with a carrot. However, it was so easy.
Literally coat the carrots in the spices, honey and oil and then plonk them on a roasting tray for 12-14 minutes. I was surprised at how quickly they cooked and they cooked perfectly. I'd cut them in half but still it felt very speedy - prefect for a side dish.
The recipe called for the carrots to be cooled, and then the herbs and seeds added, however we ate them warm.
What I thought
Stunning! What a concoction of flavour, slightly spicy, the heat just tickling the taste bud, soothed by the honey and then 'pow' the coriander hits you. Simply divine. I can only imagine the pomegranate seeds would have added to this dish the brilliant red jewels popping with sweet fresh flesh, complimenting the soft yet firm texture of the carrots.
The recipe says to serve them at room temperature, they were delightful cold but my preference is to have the carrots warm. But when entertaining its good to know they will also still taste great not oven hot - takes the pressure off a bit.
Difficulty: Easy
Tastiness rating: 10/10
Next time I'd....add the pomegranate seeds. I cannot imagine serving plain old boil carrots after enjoying these.
Why this one?
This weeks veg box contained a bunch of gorgeous orange carrots, their skins slightly dulled from the earth still clinging to them, their bright green tops perfect rabbit fodder. These were the first carrots of the season and having been deprived of a humble carrot for a while they called me to be made into something delicious, a celebration of these sunshine vegetables.
Find the recipe here... https://thehappyfoodie.co.uk/recipes/ottolenghis-roasted-baby-carrots-with-harissa-and-pomegranate
Any substitutes?
No pomegranate, I know its an ingredient in the title but I forgot to buy one and deiced it couldn't be deemed as an essential and therefore didn't venture back out to buy one. Stay home people!
The actual cooking of the dish
A traditionalist when it comes to carrots, either boiled or part of swede a carrot mash my husband has brought me round to the idea of roasted carrots, often slathered in honey. So although roasting carrots was not totally alien to me this dish wasn't how i'd normally deal with a carrot. However, it was so easy.
Literally coat the carrots in the spices, honey and oil and then plonk them on a roasting tray for 12-14 minutes. I was surprised at how quickly they cooked and they cooked perfectly. I'd cut them in half but still it felt very speedy - prefect for a side dish.
The recipe called for the carrots to be cooled, and then the herbs and seeds added, however we ate them warm.
What I thought
Stunning! What a concoction of flavour, slightly spicy, the heat just tickling the taste bud, soothed by the honey and then 'pow' the coriander hits you. Simply divine. I can only imagine the pomegranate seeds would have added to this dish the brilliant red jewels popping with sweet fresh flesh, complimenting the soft yet firm texture of the carrots.
The recipe says to serve them at room temperature, they were delightful cold but my preference is to have the carrots warm. But when entertaining its good to know they will also still taste great not oven hot - takes the pressure off a bit.
Difficulty: Easy
Tastiness rating: 10/10
Next time I'd....add the pomegranate seeds. I cannot imagine serving plain old boil carrots after enjoying these.
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