Brown butter heirloom carrots with a tangy yoghurt dressing

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For the last eight months or so our Saturdays have been hijacked by house hunting.  At first, it was somewhat exciting, the prospect of looking for a new home that we will one day have a family in (and a walk-in closet) has now become a real drag and a slightly anxiety inducing exercise.

I mean who are these people who have these beautifully manicured homes with perfectly selected chachkies, a colour scheme that goes throughout the home and a walk-in closet – obsessed much? yes I desperately want one.

It has made me feel incredibly inadequate about my own home.  I have no thought process  when I buy something for the house, if I like it, I buy it.  Oh what?  Fluoro yellow doesn’t go with red? Darn it…

Hopefully one day when I’m all grown up, I’ll have one of ‘those’ houses….but for now I’ll settle for perfectly coordinated carrots.

Brown butter heirloom carrots with a tangy yoghurt dressing

Serves 2 – 4 as a side dish

what you need:

  • 1 bunch of heirloom carrots
  • 1 tablespoon butter
  • 1/2 cup greek or natural yoghurt
  • 1/2 garlic clove, crushed
  • drizzle of olive oil
  • sea salt & pepper
  • dukkah (I make my own using Andrew McConnells’ recipe from Cumulus, see below for recipe)

what to do:

Trim and blanch the carrots in boiling water until just cooked.  Drain and refresh in cold water.

Mix together the yoghurt and garlic and a drizzle of olive oil.  Season with salt & pepper to taste.  If the yoghurt seems a bit thick, thin it slightly with water.

Heat butter in a medium-sized pan until it turns a nutty brown and then quickly toss the carrots in the butter to warm through and dress with butter.

Spread the yoghurt on your serving plate.  Pile the carrots on top and drizzle with the browned butter.  Finish off the carrots with a sprinkle of dukkah.



What you need:

  • 100g hazlenuts
  • 1 1/2 tbsp sesame seeds
  • 3 tsp coriander seeds
  • 1 1/2 tbsp cumin seeds
  • pinch of salt

What to do:

Preheat your oven to 180C/350F.  Pop your hazelnuts on a baking tray and roast for 3-5 mins until the skins are starting to peel off.  Remove from the oven and put them into a clean tea towel and rub the skins off.  Chop finely and set aside.

In a dry frypan, toast the sesame seeds until golden and pop them into a bowl.  Then throw in the coriander and cumin seeds and again toast until fragrant.  When the seeds have cooled, put them all in a mortar and pestle and pound roughly.  Mix in the hazelnuts and season with a pinch of salt.


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