Carrots with Smoked Yoghurt
To peel or not to peel, this is the question that has still not been resolved in our kitchen. For this preparation, however, we like to use the finest Dutch carrots we can find, where the skin is thin and brings so much flavour to the dish. If using larger conventional carrots or heirloom carrots, do peel them, as the skin can get bitter and prevents any outside flavours from penetrating the flesh.
Ingredients 11
200 g plain yoghurt
Handful wood chips, for smoking
1 tbsp honey
3 tbsp extra-virgin olive oil, divided
1 long red chilli, seeded, finely chopped
1 tbsp oregano leaves
1 lemon, zest and juice
1 tbsp unsalted butter, melted
2 bunches dutch carrot
5 thyme sprigs
salt and freshly ground black pepper, to season
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Method 11
To Make The Smoked Yoghurt And Dressing
Spread the out on a small tray and keep it cold in the fridge.
Tear off a sheet of aluminium foil about the size of an A4 sheet of paper. Fold it in half twice into a smaller square, and turn up the sides so it resembles a small tray. Pinch the corners so it stays together.
Place the aluminium tray at one end of a large roasting tray and fill it with . Tear off 2 more larger sheets of aluminium foil big enough to cover your roasting tray. Remove the small tray of from the fridge and keep it close to your larger tray.
Using a blowtorch, light the . Once they are lit, blow out the flames and quickly place the small tray with the at the opposite end to the smouldering wood chips. Cover the whole roasting tray with the larger pieces of aluminium foil that you prepared, making sure it is tight and trapping in all the smoke.
Leave it covered for approximately 20 minutes. Uncover and remove the smaller tray of . Give it a mix with a spoon and transfer it to an airtight container. It will keep refrigerated for up to 1 week.
To make the dressing, whisk the , 2 tablespoons of the and a pinch of together in a medium sized bowl. Add the , , . Set aside until ready to serve.
To Cook The Carrots And Assemble The Salad
Bring a large saucepan of salted water to the boil. Cook the until tender, depending on the size it will take anything from 3–10 minutes.
Use a small paring knife to check if the are tender, there needs to be a slight resistance. Once ready, remove the carrots from the water and drain.
Heat a large heavy based fry pan over medium heat, if the don’t fit in the pan, cook the carrots in two batches. Add the and the remaining tablespoon of followed by the carrots and sauté, shuffling around in the pan until golden, caramelised and tender, around 3–6 minutes. Add the for the last minute of cooking and toss the carrots and thyme together in the pan. Season to taste.
Place the in a bowl with the dressing. Taste and season with a pinch of and leave the carrots to marinate at room temperature for half an hour or so.
To serve, arrange the smoked on a serving platter, and top with the marinated .
