Suzanne Goins Roasted Carrot Salad With Cumin Food

ROASTED CARROTS WITH CUMIN AND CORIANDER

Steps:

• Preheat the oven to 375˚. Line a baking sheet with foil. In a large bowl, toss the carrots with the honey, olive oil, coriander seeds, cumin seeds, 1 tablespoon salt and 3/4 teaspoon pepper. Arrange them in a single layer on the prepared baking sheet.
• Roast in the oven, stirring halfway through, until the carrots are tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Drizzle the vinegar over the carrots and taste a tiny piece for seasoning. Serve immediately.

ROASTED CARROT SALAD WITH ARUGULA AND POMEGRANATE

Steps:

• Heat oven to 425 degrees. Toss carrots with salt, pepper and 2 tablespoons oil on a rimmed baking sheet, and bake until edges are caramelized and carrots are tender, 28 to 33 minutes. Remove from oven and immediately toss with cumin. Let cool for a few minutes while you make the dressing. Carrots should be slightly warm but not hot when tossed with the greens.
• In a large bowl, whisk together pomegranate molasses, lemon juice, garlic, mustard and large pinch of salt and pepper. Taste and adjust lemon juice and seasonings if necessary. Whisk in remaining 1/4 cup oil until emulsified.
• Stir carrots into dressing, then gently toss with arugula, fennel and dill or mint. Serve immediately, drizzled with more olive oil and topped with pomegranate seeds, and yogurt and nuts or pita chips if using.

CARROT SALAD WITH CUMIN AND CORIANDER

Steps:

• Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
• To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

SUZANNE GOIN'S ROASTED CARROT SALAD WITH CUMIN

Steps:

• What to do: 1. Preheat oven to 450 degrees. 2. Cut carrots in half length-wise and toss with 4 tablespoons of olive oil, thyme, ½ teaspoon of salt and freshly ground pepper. 3. Warm a heavy-duty baking sheet in the oven for 3-4 minutes. Arrange the oiled carrots on baking sheet and roast about 15 minutes, or until carrots are crisp-tender and slightly caramelized. 4. While carrots roast, toast the cumin seeds in a small pan over medium heat for 2 to 3 minutes, or until fragrant. Using a mortar and pestle or coffee grinder, pulverize half the seeds to a fine powder. 5. In a small bowl, mix cumin powder with cumin seeds, ¼ teaspoon of salt and red wine vinegar. Whisk in ¼ cup of olive oil. 6. Place cooked carrots in a large bowl with 2-3 tablespoons of cumin vinaigrette. Let the carrots marinate for 5 minutes. 7. Add the shallots and the olives to the bowl with the carrots and toss well. 8. Add arugula and season with a squeeze of lemon, salt and pepper. Gently toss to coat the greens. Taste for balance and seasoning. 9. Arrange salad on plates or a platter. Tuck the cheese in and around the leaves and carrots. Spoon extra dressing over top.

CUMIN ROASTED CARROTS

Steps:

• Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire). Cut any large carrots in half lengthwise and crosswise.
• Drizzle a large sheet of foil with some oil. Arrange the carrots in a flat, single layer over half the sheet of foil. Drizzle the carrots with more oil and sprinkle with the garlic, cumin and salt and pepper. Top the carrots with the butter and drizzle with the honey. Fold the foil in half over the carrots and fold the edges to seal and form a pouch. To avoid crowding the carrots, make two pouches if necessary.
• Cook the pouch in the oven or on a grill or campfire for 15 minutes. To serve, cut open the pouch tableside and finish with a sprinkle of parsley.

ROASTED CARROTS WITH TURMERIC AND CUMIN

Steps:

• Preheat the oven to 425 degrees. Cut the carrots in half lengthwise and crosswise. If the carrots are fat at one end, cut the fat half in half again lengthwise, so that the pieces are more or less equal in thickness. Place in a large bowl and toss with the olive oil, salt and pepper, and thyme leaves.
• Heat a heavy baking sheet in the oven for 3 to 4 minutes. Remove from the oven and place the carrots on it in one layer. Roast for 20 to 25 minutes, stirring the carrots every 10 minutes. They should be slightly caramelized and tender.
• While the carrots are in the oven place the cumin and coriander seeds in a mortar and pestle and grind. Add the soft butter, turmeric and Aleppo pepper or chili powder and stir with the pestle until well amalgamated. Transfer to a large pan.
• Remove the carrots from the oven when done and add to the pan with the spice butter and the mint. Toss together, taste and adjust salt and pepper. Serve from the pan or transfer to a platter.

ROASTED BEETS AND CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA PURéE, AND FLATBREAD

Steps:

• Preheat oven to 400°F. Place beets in roasting pan; drizzle 2 tablespoons olive oil over. Sprinkle with 1 teaspoon salt; toss. Add 2/3 cup water to pan; arrange golden beets on 1 side of pan and red beets on other side. Cover with foil. Roast until tender, about 45 minutes.
• Meanwhile, trim green tops from carrots to 1 inch. Peel carrots and cut into thirds crosswise, then quarter lengthwise. Place carrots on rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with thyme, salt, and pepper; toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool carrots and beets.
• Using fingers, rub peel off beets. Cut each beet into 6 wedges. Place golden beets in medium bowl and red beets in another medium bowl.
• Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 3/4 teaspoon cumin seeds to mortar or spice mill; grind finely. Place whole cumin seeds, ground cumin, and vinegar in small bowl; whisk in 1/2 cup oil. Season vinaigrette with salt and pepper. Do ahead Beets, carrots, and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring all to room temperature and rewhisk vinaigrette before continuing.
• Add parsley, shallots, 2 teaspoons lemon juice, carrots, and 2/3 of cumin vinaigrette to bowl with golden beets; toss to blend. Add remaining vinaigrette and 2 teaspoons lemon juice to bowl with red beets; toss to blend. Season both beet mixtures with salt and pepper.
• Place generous dollop of chickpea puree and 1 flatbread on each of 6 plates. Spoon golden beet-carrot mixture alongside. Tuck red beets into golden beet mixture and serve.

CARROT & CUMIN SALAD

Steps:

• Combine all the ingredients and season.

LUDO LEFEBVRE'S ROASTED-CARROT SALAD

Steps:

• Preheat oven to 400. Toast the cumin for both the carrots and the crème fraîche in a small pan set over medium heat until it becomes aromatic. Remove from heat, and set aside.
• Place carrots, bay leaf, split head of garlic, thyme and olive oil into a bowl, and mix them together. Sprinkle 1/2 teaspoon cumin over the carrots, and mix again.
• Tip the carrot mixture onto a sheet pan, and spread evenly into one layer, then season with salt and pepper and place in oven. Roast until the carrots are soft and beginning to caramelize, 30 to 45 minutes.
• Remove carrots from oven, discard aromatics and set aside to cool.
• Meanwhile, make the vinaigrette. Combine blood-orange juice, vinegar, sugar and salt in a large mixing bowl, and whisk to incorporate. Slowly add the olive oil while continuing to whisk, until the dressing is emulsified. Add the carrots to the bowl, and toss to combine.
• Make the cumin crème fraîche. Combine the crème fraîche, lemon juice and remaining toasted cumin in a mixing bowl, and stir to combine. Thin the mixture slightly with a few tablespoons of water. Add a pinch of salt.
• Assemble the salad on a large serving plate. Put the crème fraîche in the center of the plate, and using the back of a spoon, spread it evenly across the bottom. Arrange the carrots on top of the crème fraîche. Sprinkle the onion and the nuts on top of the carrots, then add the supremes of blood orange. Sprinkle the herbs across the top of the salad, and finish with a pinch or two of salt. Make a mess when serving, so that everyone gets plenty of crème fraîche along with the vegetables.