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.
Scrub the carrots to remove any visible dirt. Then slice lengthwise down the middle.
Toss the carrots in avocado oil to lightly coat.
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.
Flip half way through, the cut side should be well charred and black. Char the round side slightly.
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.
In a small bowl, mix together the yogurt, honey, Sambal Oelek, lime zest, and season with salt and pepper.
Serve the carrots with a garnish of black and white sesame seeds and fresh cilantro leaves.
Ingredients
Directions
Scrub the carrots to remove any visible dirt. Then slice lengthwise down the middle.
Toss the carrots in avocado oil to lightly coat.
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.
Flip half way through, the cut side should be well charred and black. Char the round side slightly.
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.
In a small bowl, mix together the yogurt, honey, Sambal Oelek, lime zest, and season with salt and pepper.
Serve the carrots with a garnish of black and white sesame seeds and fresh cilantro leaves.
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