I received some beautiful sweet bunched carrots in my vegetable box and wanted to make something simple, keeping the carrots whole with the green leafy tops intact, which are edible. The garlicky yoghurt and bread is a lift from fatteh (meaning crumbs) a Palestinian / Levantine dish consisting of crumbled bread, garlicky yoghurt and a variety of other ingredients including but not exclusively so; aubergine, chickpeas, lamb, chicken.
Serves 2
Ingredients
6 carrots
250 ml Greek yoghurt
Handful of parsley chopped
2 slices of brown bread
Olive oil
2 cardamom pods
3 gloves of garlic
Salt
Pre heat the oven to 200°C
I had brown bread but any bread would be fine. Remove the crusts and cut or tear it into crouton sized pieces and drizzle with olive oil, salt and sumac. Mix it all with your hands and roast in the oven for 15 minutes or until golden and crunchy.
Next take the yoghurt and whisk it with a pinch of salt, a tablespoon of olive oil, the garlic finely chopped or crushed, and the cardamom seeds removed from the pods. The yoghurt is better if room temperature therefore don't put it back in the fridge.
Wipe the carrots and steam for approximately ten minutes until tender but retaining a bite.
Then toss them with the yoghurt, half the croutons and sprinkle with the parsley and the remaining croutons and a drizzle of olive oil.
Labels: carrots, fatteh, yoghurt
