Steam-Roasted Carrots with Yogurt Sauce
- Cook
- 13 min
2–3 carrots, unpeeled, halved crosswise, cut into quarters
Kosher salt
1 tablespoon olive oil
GOURMET TOUCH (OPTIONAL)
Yogurt Sauce
⅓ cup plain yogurt
½ clove garlic, grated
1 teaspoon dill, finely chopped
1 teaspoon lemon juice
1 teaspoon extra virgin olive oil
½ teaspoon kosher salt
Garnish
Fennel seeds
Pumpkin seeds
Fresh herbs (dill, Italian parsley)
Extra virgin olive oil
Preheat the pot over medium heat for about 2 minutes. Add olive oil and spread it evenly. Once the oil starts to smoke, place carrots cut side down and sprinkle with salt. Sear for about 1 minute.
Cover and steam-roast over low heat for 5 minutes.
Once browned, flip the carrots, cover, and steam-roast for another 5 minutes over very low heat.
Combine the ingredients for Yogurt Sauce and spread it on a dish. Arrange the carrots on top, then sprinkle with fennel seeds, pumpkin seeds, and fresh herbs. Finish by drizzling extra virgin olive oil and serve.
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