spice crusted carrots with harissa yogurt
March 10, 2014 § 85 Comments
Our weather is warming up and for the past three or four days I have shifted from preparing chickpea stews, Mexican casseroles and pasta to fixing lighter vegetable dishes, salads and grains. For dinner last night we had a wonderful braised tofu and spice crusted carrots with harissa yogurt.
What was so impressive about this Bon Appétit recipe was the crusted texture of the carrots, the flavor of smoked paprika, sweetness from a trace of sugar and a lots of lemon zest. Complex flavor; simple in preparation.
My preparation is slightly modified from the original Bon Appétit recipe. I cut back on the sugar and did not rub the skins off of the carrots.
I n g r e d i e n t s
- 1 teaspoon sugar
- 1 teaspoon mustard powder
- 1 teaspoon hot smoked Spanish paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 4 tablespoons olive oil
- ½ cup plain Greek yogurt
- 1 tablespoon harissa paste
- 2 teaspoons chopped fresh thyme
- zest from 1/2 lemon
M e t h o d
Cook carrots in a large pot of boiling salted water until tender. Drain. Transfer to a bowl of ice water to stop cooking. Using paper towels, gently pat dry. The Bon Appétit recipe recommends using a paper towel to gently rub the skins off of the carrots. We used organic carrots and left the skins on.
Mix sugar, mustard powder, paprika, cumin, and coriander in a small bowl. Toss carrots with 1 tablespoon olive oil in a medium bowl. Add spice mixture and season with salt and pepper. Toss to coat.
Heat remaining 3 tablespoons olive oil in a large skillet. Working in batches, cook carrots, turning occasionally, until deep brown all over, 6–8 minutes. Season with salt and pepper.
Meanwhile, place yogurt in a small bowl. Season with salt and pepper. Add harissa paste, 2 teaspoons thyme, lemon zest and gently swirl ingredients, stopping before yogurt turns pink.
Spoon harissa yogurt onto plates and top with carrots, more thyme, and more lemon zest. Serve with lemon wedges.