Six O’Clock Answer: Roasted carrots with candy and bitter dressing

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We take carrots without any consideration, and British-Israeli chef Yotam Ottolenghi suggests methods to alter their mundane existence in his new cookbook, Additional Good Issues (Urge for food by Random Home, $37.50).

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It’s his tenth e-book, this one together with his test-kitchen supervisor Noor Murad. Followers of the vegetable-loving restaurateur will know that they need to patronize a superb spice store to cook dinner in his fashion.

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Roasted carrots with candy and bitter dressing

Serves 6

Candy and bitter dressing

1/3 cup (75 mL/50 g) golden or sultana raisins

3 tablespoons (45 mL) apple cider vinegar

1 tablespoon (15 mL) maple syrup

1-1/2 tablespoons (22 mL) olive oil

2 tablespoons (30 mL) unsalted butter

1/3 cup (75 mL/50 g) blanched almonds, coarsely chopped

Mix in a medium heatproof bowl the raisins, vinegar and maple syrup and let stand for 20 minutes when you put together the carrots. Full the dressing as follows when you’ve cooked the carrots (see under).

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Warmth a small frying pan on medium-high warmth, warmth oil and butter and brown almonds, stirring sometimes, about 3 to 4 minutes. Pour the new combination into the bowl of raisins together with ¼ teaspoon (1 mL) salt. The dressing could also be made as much as three days upfront, refrigerated, then warmed.

Carrots

1 teaspoon (5 mL) caraway seeds

½ teaspoon (2 mL) cumin seeds

2 kilos (1 kg) carrots

1-1/2 tablespoons (22 mL) olive oil

Salt

Freshly floor pepper

Preheat oven to 450 levels F (230 C). Toast caraway and cumin seeds in a dry frying pan till aromatic, then crush roughly with a mortar and pestle. Put aside.

Peel carrots. If giant, slice length-wise in half or quarters. If freshly picked, trim tops, leaving about 1 inch (2.5 cm) inexperienced stems intact. Chances are you’ll use a few of the carrot leaves or chopped parsley on the cooked carrots.

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Line a baking sheet with parchment paper and unfold carrots on the paper. Drizzle with the 1-1/2 tablespoons (22 mL) olive oil, ¾ teaspoon (4 mL) salt, and a beneficiant sprinkling of pepper.

Roast in preheated oven for 20 to 25 minutes, turning the carrots midway by way of, till tender and evenly browned.

Unfold scorching, cooked carrots on a big platter, sprinkle with the toasted, crushed spices and pour the dressing over prime.

Trim with carrot tops or chopped parsley.

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