Roasted Carrots With Harissa And Crème Fraîche Recipe
- 2 pounds (900g) medium carrots, ends trimmed, quartered lengthwise and cut into 3-inch segments
- Kosher salt
- 1/4 cup (60ml) creme fraiche
- 2 tablespoons (30ml) harissa paste (see note)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup (60ml) extra-virgin olive oil
- 2 tablespoons finely chopped fresh cilantro leaves
- Adjust oven rack to center position and preheat oven to 375u0b0F. Place carrots in a large pot, cover with water, and season heavily with salt. Heat over high heat until boiling. Reduce to a simmer and cook until barely tender, about 5 minutes. Drain and allow to dry for 5 minutes. Set aside. Season creme fraiche with salt to taste and refrigerate until ready to use.
- Combine harissa, cumin, black pepper, and olive oil in a large bowl. Season to taste with salt. Transfer half of mixture to small bowl and set aside. Add carrots to remaining mixture and toss to coat. Transfer to foil-lined rimmed baking sheet and spread out in an even layer. Roast until caramelized, about 40 minutes, turning once or twice during roasting. Transfer carrots to a large bowl and toss with cilantro.
- Spread creme fraiche on serving platter. Top with carrots and drizzle with remaining harissa mixture. Serve immediately.
kosher salt, crueme fraueeche, ground cumin, freshly ground black pepper, extravirgin olive oil, fresh cilantro
Taken from www.seriouseats.com/recipes/2013/12/roasted-carrots-harissa-creme-fraiche-food-lab-recipe.html (may not work)