Friday, April 17, 2009

Recipe: Spicy Lemony Carrot Tahini


Spicy Lemony Carrot Tahini

We had a whole bag of carrots just crying out to be eaten in some novel way, and so I made this spicy lemony carrot tahini to keep around as a spread for sandwiches, crackers, or to dip other vegetables into. I think could also be good to plate a lightly prepared filet of white flaky Mediterranean fish into. The sweetness of the carrots comes into play with the nutty astringency of the sesame tahini, and you're left with a bit of a kick of an aftertaste from the lemon juice and chilli / cayenne.
1 lb carrots
dash salt
juice of 1 lemon
2 tbsp sesame tahini
red chilli powder / cayenne to taste
za'atar to taste
Peel and trim the carrots, rinse, and cut each in half. Put them in a pot with about two inches of water, cover, and bring to a boil, then let simmer and steam until the carrots are tender (about 10 minutes). Check on them to make sure caramelization isn't forming on the sides of the pot. When the carrots are tender, remove the pot from the heat, add the rest of the ingredients, and puree using a hand / stick blender (alternatively, you could move the carrots and cooking liquid into a blender and blend everything).

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