squashed carrots, dukkah, feta

a day on the slopes, in the beautiful, scenic, swiss mountain landscape, is so rewarding… i’d love to capture the beauty and freedom for you, but then again, captured freedom isn’t freedom anymore. i could do with a massage and maybe a lengthy stay in a hot tub, right now, but apart from that i feel ridiculously happy. this must have been the best day this year *funny*. 
those carrots… something we had at ottolenghi’s in december; however, i didn’t find the recipe neither in any of his books, nor online. so i figured i would just have to have a go at it from the heart. with the dukkah spice mix from ottolenghi’s very shop, it turned out almost as good as the real deal.
squashed carrots, dukkah, feta 
8 carrots, peeled
2 garlic cloves, whole
3 tbsp. olive oil
1 tsp. fleur de sel
2 tbsp. dukkah
1 cup feta, crumbs
optional: additional peanuts, crushed
preheat the oven to 220 c / 420 f. line a baking pan with parchment. brush each peeled (whole) carrot with olive oil. place on the baking sheet, together with the whole garlic cloves, and sprinkle with salt. roast in the oven for 30-40 minutes, until carrots are tender and slightly charred. pierce with a fork to check for doneness. remove from the oven and smash / squash with a fork or a (potato) masher. don’t mash them too much, you won’t want puree but rather a chunky cluster of nicely roasted carrots. arrange on a plate and let cool. sprinkle with the crumbled feta and the dukkah, if you want, additional crushed peanuts. serve at room temperature, as a (cold) side or a starter. 

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