Stop boiling carrots before you watch this

Charred carrots with whipped garlic tahini and hazelnut dukkah is the side dish that ends up stealing the whole table.

00:00 Intro
00:22 Morning walk with Kenji the Aussie Shepherd
01:45 Charred Carrots Recipe
03:13 Hoe to make Dukkah
04:35 How to make Whipped Garlic Tahini
05:52 Plating up
06:53 Kenji Treats

Slender carrots go into a hot oven at 450°F (230°C) until the skins wrinkle and the edges caramelise. That’s where the sweetness gets deep and a little smoky.

Underneath sits whipped tahini. The trick is ice-cold water, added a spoonful at a time. The tahini goes thick and stiff first, then suddenly turns pale, light and silky. It looks like it’s broken, then it isn’t.

On top goes a quick homemade hazelnut dukkah. Roasted hazelnuts, sesame, coriander, cumin and fennel, lightly crushed so it stays crunchy, not dusty.

Hot, cold, sweet, nutty and sharp, all on one plate. Serve it with roast lamb, grilled chicken, or just a good piece of bread.

Give it a go and give your pet a carrot

#cookingrecipe