Multi-colored carrots are left whole and oven-steamed, then uncovered to finish roasting until fork-tender and deeply caramelized before tossing in a lemony, garlicky vinaigrette along with chopped pistachios. Then they’re arranged atop a creamy swirl of cumin-spiced yogurt and showered with fresh herbs — making them a dazzling presentation filling enough to sub for a meat entrée. Slightly adapted “Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant” (Knopf, $40). RECIPE HERE.Serves 4. – Susan Puckett
Ingredients
- 2 cups water
- 1 tablespoon granulated sugar
- 1pound medium-size multi-colored carrots (about 8), peeled
- 1 tablespoon extra-virgin olive oil
- ¾ teaspoon kosher salt
- ¼ cup (or more) Lemon and Garlic Dressing (recipe follows)
- ¾ teaspoon cumin seeds, toasted in a dry skillet for a minute or two or until fragrant, and coarsely ground
- ¼ cup toasted pistachios, chopped
- ½ cup full-fat Greek yogurt
- A large handful of mixed fresh flat-leaf parsley, mint, basil, and/or cilantro leaves, whole or coarsely chopped
Instructions
- Preheat the oven to 450 degrees. In a large baking dish, combine the water and sugar and stir to dissolve the sugar. Add the carrots in a single layer, tossing to coat, and cover tightly with foil.
- Place the pan in the oven and allow the carrots to steam until tender enough to be pierced with a fork, about 30 minutes.
- Drain off any liquid remaining in the dish and toss the carrots with the olive oil and ½ teaspoon of the salt. Spread the carrots out in the dish and return to the oven, uncovered, to roast until well-browned, about 20 minutes.
- While the carrots are hot, toss them with 2 tablespoons of the dressing, about half the cumin, and the pistachios.
- In a small bowl, blend together the yogurt with the remaining cumin and the remaining ¼ teaspoon of the salt.
- Spoon the yogurt in the middle of a serving plate and top with the carrots. Drizzle with the remaining 2 tablespoons of dressing (more if desired).
- Pile the herbs on top and serve. (If the leaves have begun to droop, refresh them in ice water and pat dry before garnishing.)
Lemon and Garlic Dressing
Makes about 1 ½ cups
6 tablespoons fresh lemon juice (from 2 lemons)
2 teaspoons finely grated garlic (about 4 cloves)
1 ½ teaspoons kosher salt
1 teaspoon dried oregano
¼ teaspoon chile flakes
1 tablespoon water
¾ cup extra-virgin olive oil
¼ cup safflower or other neutral oil
1 tablespoon finely chopped parsley
- In a small bowl, whisk together the lemon juice, garlic, salt, oregano, chile flakes, and water. Slowly whisk in the oils until emulsified.
- Serve immediately or store in a covered container in the refrigerator for up to 3 days.
Susan Puckett is an Atlanta-based food writer and cookbook author.
