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Rooting For Tasty: Cooking In Cold Weather

A great recipe for a cold weather staple. Charred Carrots will amaze you in how sweet they taste. We serve this along side a spicy yogurt sauce for a warm and tangy kick.
Rooting For Tasty: Cooking in Cold Weather- A Recipe for Charred Carrots with Spicy Yogurt Sauce
Charred Carrots with Spicy Yogurt Sauce

I love the challenge of cooking vegetables in the dead of winter. It’s always tough to get out of the cold weather rut of long braises and hearty roasts, but you can always count on a good stock of root vegetables at the market.

There seems to be a trend sweeping across restaurant menus as of late, charred vegetables. Chefs have long pushed the envelope with ingredients like vegetable ash and techniques like live fire cooking, but lately the use of a Plancha and high temperature griddles have opened up a whole new genre of charred meats and vegetables.

The vaunted carrot, in all its colorful forms, makes the perfect muse for this cooking technique. It’s natural sugars, hearty stature and creamy texture when cooked are all qualities that lend themselves well to this recipe.

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Ingredients:
 68 Medium Carrots, Washed & Sliced in Half Lengthwise
 1 tbsp Avocado Oil
 Juice of 1 Lime
 1 cup Plain Greek Yogurt
 2 tbsp Honey
 Salt & Pepper to Taste
 Zest of One Lime
 Fresh Cilantro to Garnish

Instructions:
1

Scrub the carrots to remove any visible dirt. Then slice lengthwise down the middle.

2

Toss the carrots in avocado oil to lightly coat.

3

Place the carrots in a hot cast iron or thick bottom skillet, cut side down. Use a spatula or tongs to press the carrots flat. Make sure the cut side gets good contact with the hot pan.

4

Flip half way through, the cut side should be well charred and black. Char the round side slightly.

5

Squeeze the juice of a lime into the pan. If necessary, add 1/4 cup or so of water to steam the carrots and finish the cooking process. They should be fork tender.

For The Sauce:
6

In a small bowl, mix together the yogurt, honey, Sambal Oelek, lime zest, and season with salt and pepper.

7

Serve the carrots with a garnish of black and white sesame seeds and fresh cilantro leaves.

Ingredients

Ingredients:
 68 Medium Carrots, Washed & Sliced in Half Lengthwise
 1 tbsp Avocado Oil
 Juice of 1 Lime
 1 cup Plain Greek Yogurt
 2 tbsp Honey
 Salt & Pepper to Taste
 Zest of One Lime
 Fresh Cilantro to Garnish

Directions

Instructions:
1

Scrub the carrots to remove any visible dirt. Then slice lengthwise down the middle.

2

Toss the carrots in avocado oil to lightly coat.

3

Place the carrots in a hot cast iron or thick bottom skillet, cut side down. Use a spatula or tongs to press the carrots flat. Make sure the cut side gets good contact with the hot pan.

4

Flip half way through, the cut side should be well charred and black. Char the round side slightly.

5

Squeeze the juice of a lime into the pan. If necessary, add 1/4 cup or so of water to steam the carrots and finish the cooking process. They should be fork tender.

For The Sauce:
6

In a small bowl, mix together the yogurt, honey, Sambal Oelek, lime zest, and season with salt and pepper.

7

Serve the carrots with a garnish of black and white sesame seeds and fresh cilantro leaves.

Charred Carrots with Spicy Yogurt Sauce

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