Baby Carrots with Dukkah and Black Garlic

For the Dukkah:

  1. 1.25 c hazelnuts
  2. 1 c sesame seeds
  3. 4 T coriander seeds
  4. 4 T cumin seeds
  5. 4 tsp freshly ground black pepper
  6. 1.5 tsp flaked sea salt
  7. 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: 

  1. 2 tablespoons butter
  2. 1.5 pounds baby carrots, washed with stems removed
  3. ¾ teaspoon kosher salt
  4. 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.


robin hollandComment