A New Way with Carrots
Tuesday, July 15, 2014
When I pulled an actual bunch of carrots from our garden last week, it was cause for a (minor) celebration. After years of trying and failing with Scarlet Nantes, I’d found a new variety perfectly suited for our plot. To celebrate, then, I wanted something special. Thanks to Yotam Ottolenghi, I found it.
What’s particularly impressive about this dish, and Ottolenghi in general, is how he uses spices and small quantities of exotic ingredients to create vibrant, unique vegetable dishes. Many other chefs would resort to slabs of bacon - not that there is anything wrong with bacon. Here, however, Ottolenghi creates a curried flavor that relies on olive oil and yogurt for its fat content. It certainly showcases the carrots, but it is also worlds away from the roasted carrot salad I normally make in summer. I made only a few minor changes: omitting the preserved lemon and cilantro (not by choice, only by circumstance); altering the cut and, therefore, cooking time of the carrots; omitting green chiles; and substituting chives for green onions and adding them to the yogurt. Ottolenghi suggests this as a side to a fried fish, but it was perfectly satisfying as a part of a light summer lunch along with an omelette and a green bean salad.
So, should you find yourself in possession of a fresh bunch of carrots, think twice before adding bacon.
P.S. Unlike Smitten Kitchen, I do not ever doubt Yotam Ottolenghi’s sanity.