Baby Carrots with Dukkah and Black Garlic
For the Dukkah:
- 1.25 c hazelnuts
- 1 c sesame seeds
- 4 T coriander seeds
- 4 T cumin seeds
- 4 tsp freshly ground black pepper
- 1.5 tsp flaked sea salt
- extra virgin olive oil
- Preheat oven to 180°C.
- Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible.
- Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
- Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
- Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.
For the Carrots:
- 2 tablespoons butter
- 1.5 pounds baby carrots, washed with stems removed
- ¾ teaspoon kosher salt
- black garlic, squeezed from the paper, to taste
- Heat butter in a large skillet over medium heat. Once the foam subsides, add carrots and toss to coat. Cover and cook, turning occasionally, until just tender when pierced with a fork, 8-12 minutes for baby carrots. Stir in black garlic.
Put it together! Sprinkle dukkah over carrots, or toss. Add fresh herbs like mint or dill, as you like.