Burnt carrots with yogurt inspired by Sunday Suppers’ Simple Fare
Last week I announced I will be teaching a food styling and photo workshop at Sunday Suppers in Brooklyn 9/30 and 10/1. Any chance I have to visit the studio I’m there. And did you know that Sunday Suppers just realized their second book Simple Fare? It is beautiful and I truly encourage you to pick it up. Simple Fare is divided into two volumes. The first one, dedicated to Spring and Summer is in bookstores now. Fall and Winter will be released later this year.
The recipes are simple, but there is always something special in them – an unusual ingredient or a technique that might seem new. The design is stricking. Soft cover, beautiful photography, and big. Like a big magazine I want to flip through over and over again.
I have made this recipe of burnt carrots a few times in the last couple of weeks. So simple yet everyone keeps requestiong them. I hope you will give them a chance.
Burnt carrots with labneh
In Simple Fare, the labneh is marinated but I went ahead and just straight up labneh. You could also use Greek yogurt in a pinch. Also, I used cumin seeds instead of nigella seeds and I added them with the carrots.
serves 4
2 1/2 tablespoons olive oil
2 1/2 tablespoons maple syrup
1/4 teaspoon Cyprus flake salt, plus more for garnish
6 bunches baby carrots (about 30 small carrots), scrubbed
1/2 cup chervil leaves
1/2 teaspoon nigella seeds or cumin seeds
1/2 cup labneh
1/4 cup hazelnuts, halved and toasted
1. Preheat oven to 500F. Line a baking sheet with parchment paper.
2. In a large bowl, stir together olive oil, maple syrup, and salt. Add the carrots and toss to coat. Spread the carrots in a single layer on the baking sheet, top with half of the chervil, and cumin seeds. (In the book, the nigella seeds are sprinkled after but I wanted the ciumin to feel toasted and coat the carrots). Bake for 10 to 12 minutes, watching to ensure that the carrots do not burn too much.
3. Spread the labneh on a platter using the back of a spoon. Rest the carrots atop the labneh, top with hazelnuts, and remaining chervil. Season with flake salt and serve.
