Honey Roasted Carrots with Tahini Yoghurt


INGREDIENTS

Tahini-yogurt sauce:

  • Scant 3 tablespoons/40 g tahini paste
  • 2/3 cup/130 g Greek yogurt
  • 2 tablespoon lemon juice
  • 1 clove garlic, crushed salt

Carrots:

  • Scant 3 tablespoons/60 g honey
  • 2 tablespoons olive oil
  • 1 tablespoon coriander seeds, toasted and lightly crushed
  • 1 1/2 teaspoon cumin seeds, toasted and lightly crushed
  • 3 thyme sprigs
  • Salt and black pepper
  • 12 large carrots, peeled and each cut crosswise into two 2 1/2-inch/6-cm batons (3 pounds/1.3 kg)
  • 1 1/2 tablespoons cilantro leaves, coarsely chopped

PREPARATION

Preheat the oven to 425°F/220°C.

Place all the ingredients for the tahini sauce in a bowl with a pinch of salt. Whisk together and set aside.

Place the honey, oil, coriander and cumin seeds, and thyme in a large bowl with 1 teaspoon salt and a good grind of black pepper. Add the carrots and mix well until coated, then spread them out on a large baking sheet and roast in the oven for 40 minutes, stirring gently once or twice, until cooked through and glazed.

Transfer the carrots to a large serving platter or individual plates. Serve warm or at room temperature, with a spoonful of sauce on top, scattered with the cilantro.


Adapted from Plenty More, by Yotam Ottolenghi, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.

Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this hotly anticipated follow-up to his bestsellingPlenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables.


Blackberry, Honey and Yoghurt Pops

recipe by NATHALIE JORDI / BON APPÉTIT AUGUST 2010

YIELD: Makes 10 pops

ACTIVE TIME: 30 minutes

TOTAL TIME: 9 hours 30 minutes


INGREDIENTS

  • 2/3 cup water
  • 2/3 cup sugar
  • 3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups)
  • 1 cup plain nonfat yogurt (preferably organic)
  • 5 teaspoons honey
  • 4 teaspoons fresh lemon juice

Special equipment:

  • 1 ice pop mold (preferably with cover) for 10 pops (each about 1/3- to 1/2-cup capacity)
  • 10 ice pop sticks or lollipop sticks

PREPARATION

Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.

Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.

Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.

Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.


Apricots, Yoghurt and Honey

recipe from COOKIE MAY 2007

 

 

YIELD: Makes 1 serving

ACTIVE TIME: 5 minutes Total time

TOTAL TIME: 5 minutes


INGREDIENTS

  • 1 ripe apricot, halved and pitted
  • 4 tablespoons regular plain or Greek yogurt
  • Honey (try wildflower or lavender)
  • 1 tablespoon unsalted roasted pistachios, roughly chopped

PREPARATION

1. Top each apricot half with 2 tablespoons of the yogurt, drizzle with the honey, sprinkle with the pistachios, and serve.

2. While it's not necessary, if you want to give your plain (i.e., non-Greek) yogurt a thicker consistency, line a sieve with a paper coffee filter and set it over a bowl. Empty an 8-ounce container into the sieve, cover it loosely with plastic wrap, and place it in the refrigerator for at least 6 hours.