Our last few days of our trip and we are celebrating it appropriately in Champagne! I picked up some beautiful rainbow carrots at the food market in Versailles and I needed a creative output!
This side dish not only looks visually interesting but it hits all the right spots, sweet, salty, tangy with a touch of spice. This dish actually tastes better at room temperature so a great stand by when entertaining.
I loave slate boards – but in a sparesly equipped kitchen I had to be creative. This handy slate normally housed a sad looking plant but today it was the star!
Dill is my choice of herb here but feel free to substitute with another or follow suit with the creativity and maybe add a carrot top pesto, there is a lot trending at the moment so you can easily pick up a recipe online. Pickled carrots will also work well.
Enter the very addictive and easy to make crispy quinoa. The serving possibilities are endless and these crispy delights can be kept in an airtight container for up to 3 days.
- bunch of carrots
- fresh dill
- 1tspn carraway seeds – toasted and lightly crushed
- 4tbspn honey
- 1/2 cup good quality Greek Yogurt
- finely grated ginger (to taste)
- 1tspn lemon juice
- salt and pepper
- glug of olive oil
- 60ml water
- 100g of white quinoa
- oil for frying
- Start by making the quinoa: place the quinoa and a pinch of salt in a pot and add just enough cold water to cover the quinoa generously. Bring to a simmer over meduim heat, but do not let the quinoa pop open, about 10min. Drain, rinse under cold water, drain on paper towel – set aside.
- Fill a bowl with ice water. Halve one carrot and shave it, place the shavings in the ice water. Set aside
- Wash and scrub the remaining carrots. Cut on an angle into 2 pieces leaving the end bits (if small enough) whole.
- Heat a heavy ovenproof saucepan big enough to snuggly fit all the carrots. Let the pan get very hot. Add a dash of olive oil and when it’s nearly smoking add the carrots and, pinch of salt and the caraway seeds, toss and coat for about 1 min.
- Drizzle the honey over the carrots, stir making sure carrots are coated.
- Toss the carrots until they are nicely caramelised.
- Pour in the water, bring to a simmer, and cook until reduced and a caramel starts coming together – making sure nothing burns.
- Transfer the pan to the oven and roast until carrots are tender – 10min (approx) adding more water as necessary so the caramel doesn’t dry out.
- While the carrots are cooking, mix the yogurt with the ginger and adjust according to your liking.
- Quinoa: Fill a meduim saucepan with oil to a depth of about 5cm. To check if oil is ready for frying add a piece of bread, if it turns light golden in 30sec, the oil is ready. (or use a probe the oil should reach 180c).
- Add the quinoa, fry, until golden and crispy. Strain, drain on kitchen towel and season immediately.
- Transfer the carrots once tender and let it cool to room temperature.
- Drain the reserved raw carrots.
- Spoon the yogurt on the plate, place carrots ontop, sprinkle with the quinoa and garnish with dill.