Carrots are braised in carrot juice. That technique is not only intensifying the carroty flavor, but it's also making the carrots extra sweet.
Course sides
Prep Time 20minutes
Cook Time 1hour15minutes
Total Time 1hour35minutes
Ingredients
Carrots:
8-10carrotswashed, unpeeled
400carrot juice
2-3garlic clovescrushed, left whole
2-3sprigs of thyme
1/2tspFennel seeds
2star anise
1/2tspcoriander seeds
3cmgingerpeeled and sliced rough
Salt
Olive oil
Feta Cream:
100gfeta or Bulgarian sheep's milk cheese
100gyogurt
Splash of olive oil
Amaranth Crunch:
1/3cuppopped amaranth
1tspblack sesame
1tspwhite sesame
1/4tspcoriander seeds
1/4tspfennel seeds
A few dried hibiscus flowersnot a must
Salt
Instructions
Carrots:
Place all in an oven-safe dish, cover with aluminum foil, roast at 190 for about 40 minutes. With a small knife, check that the carrots are now almost fully cooked. Remove foil and roast for another 15 minutes to reduce the juice and brown the carrots. Turn them over and roast for an additional 10 minutes to brown the other side.
Strain the juice, reserving the liquid.
Feta Cream:
Blend in a slightly broken food processor. Fail. Transfer into a measuring cup and switch to an immersion blender. Fail a little less.
Amaranth Crunch:
In a dry pan, toast the spices until fragrant, pulverize.
In the same pan, toast the amaranth and sesame seeds, about two minutes till fragrant and crunchy. Mix.
Plate by placing all three elements on a plate. Garnish with carrot tops or coriander leaves.