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Roasted Spring Carrots over Herbed Kamut with Horseradish Yogurt Sauce https://www.metro.ca/userfiles/image/recipes/carottes-de-printemps-rotiessur-kamut-aux-herbes-sauce-yogourt-au-raifort-10280.jpg PT10M PT1H20M PT1H30M
Bring Campbell's broth to a boil in a pot with a tight-fitting lid. Add kamut grains. Cover, reduce heat to low, and simmer for 45-60 minutes. Drain excess liquid. Set aside. Rinse the carrots and remove stems, place on a tray or bowl. Coat with olive oil and salt. Roast on the grill or under the broiler until blackened and barely soft through the centre (10-20 minutes, depending). Set aside. In a medium bowl, stir together yogurt and lemon juice. Grate garlic and peeled horseradish root on a microplane grater over the yogurt. Add mint and a dash of salt then taste. Add more horseradish and mint to your liking. Cover and keep in the fridge until you're ready to serve. In a large mixing bowl, toss together cooked kamut, spinach (or watercress), parsley, chives, chervil, chopped carrot greens, shallot, garlic, olive oil and salt/pepper. Spread grain-herb salad on a serving platter and top with grilled carrots. Fetch sauce from the fridge and drizzle yogurt generously over the carrots. Garnish with leftover carrot greens and herbs. Tips: Pairs well with braised lamb chops or grilled lamb kabobs. Components can be made ahead when stored separately. Extra yogurt with minced mint makes for an excellent sauce for lamb when paired together. Grain Substitution: Salad can be easily replicated with pearl barley, spelt, or accompanied with French (De Puy) Lentils.
6
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sauce : 1 1/2 cup (375 mL) full fat yogurt juice of 1/2 lemon 2 cloves garlic, minced 3 Tbsp. (45 mL) grated fresh horseradish 2 Tbsp. (30 ml) mint, minced dash of salt
Roasted Spring Carrots over Herbed Kamut with Horseradish Yogurt Sauce

Roasted Spring Carrots over Herbed Kamut with Horseradish Yogurt Sauce

Rate this recipe
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6
servings
0:10
Preparation
1:20
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • salad

  • 1 1/2 cups
    (375 mL)
    kamut (khorasan wheat)
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  • 4 1/2 cups
    (1 1/4 L)
    ready to use 30% less sodium chicken broth
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  • 20
    small spring carrots, stems reserved for garnish
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  • 1/2 cup
    (125 mL)
    carrots greens, chopped
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  • 1 cup
    (250 ml)
    watercress or baby spinach leaves
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  • 1 cup
    (250 mL)
    flat leaf parsley, chopped
  • 1/2 cup
    (125 mL)
    chives, minced
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  • 1/4 cup
    (60 mL)
    chervil, minced
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  • 1
    shallot, minced
  • 1
    clove garlic, minced
  • 3 Tbsp.
    (45 mL)
    olive oil
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  • salt and pepper to taste

  • sauce :
  • 1 1/2 cup
    (375 mL)
    full fat yogurt
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    DANONE OÏKOS GREEK YOGURT 4 X 95 - 100 G OR DANINO DRINKABLE YOGURT 8 X 93 ML

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  • juice of 1/2 lemon
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  • 2
    cloves garlic, minced
  • 3 Tbsp.
    (45 mL)
    grated fresh horseradish
  • 2 Tbsp.
    (30 ml)
    mint, minced
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  • dash of salt
Imprimer ma sélection

Preparation

Bring Campbell's broth to a boil in a pot with a tight-fitting lid.

Add kamut grains.

Cover, reduce heat to low, and simmer for 45-60 minutes.

Drain excess liquid. Set aside.

Rinse the carrots and remove stems, place on a tray or bowl.

Coat with olive oil and salt.

Roast on the grill or under the broiler until blackened and barely soft through the centre (10-20 minutes, depending). Set aside.

In a medium bowl, stir together yogurt and lemon juice.

Grate garlic and peeled horseradish root on a microplane grater over the yogurt.

Add mint and a dash of salt then taste.

Add more horseradish and mint to your liking.

Cover and keep in the fridge until you're ready to serve.

In a large mixing bowl, toss together cooked kamut, spinach (or watercress), parsley, chives, chervil, chopped carrot greens, shallot, garlic, olive oil and salt/pepper.

Spread grain-herb salad on a serving platter and top with grilled carrots.

Fetch sauce from the fridge and drizzle yogurt generously over the carrots.

Garnish with leftover carrot greens and herbs.

Tips:

Pairs well with braised lamb chops or grilled lamb kabobs.

Components can be made ahead when stored separately.

Extra yogurt with minced mint makes for an excellent sauce for lamb when paired together.

Grain Substitution: Salad can be easily replicated with pearl barley, spelt, or accompanied with French (De Puy) Lentils.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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