Sustainable living is the need of the hour. There is increased awareness of this nowadays and it's actually become a trend! Root to stem organic cooking is hence something that's close to my ideals. I created this recipe using multi-color carrots. Who can resist these delicious beauties from @culinariumindia. They harvest some awesome produce... check it out on their page!
This is a simple dish of carrots with two dips. If you don't have access to carrots with their greens intact, you can have them with the yoghurt dip alone. You can sprinkle chopped pistachios for added flavour. Believe me, they will taste awesome. Use the carrot greens to make a simple pesto.
SERVES 2
INGREDIENTS
2-3 carrots
2 tbsp olive oil
Sea salt to taste
A dash of pepper
Dip:
1 cup hung curd
2 tbsp tahini
½ tsp minced garlic
1 lemon, juiced
Salt to taste
1 green chilli chopped finely
Handful of Mint leaves
METHOD
Clean the carrots well. I have left them unpeeled. Halve them lengthwise.
Preheat the oven to 175°. Brush the oven tray with little olive oil.
Coat the carrots with olive oil, sea salt and freshly cracked pepper. If they are not naturally sweet, then you can add a spoonful of honey/maple syrup as well. Lay them without overlapping on the tray and roast for 20-25 minutes.
For the yoghurt dip. Prepare a cup of hung curd. Add tahini, minced garlic, lemon juice, salt, green chilli and mint and whisk well.
Serve warm with the dip. Garnish with pistachios.
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