Steam-Roasted Carrots with Yogurt Sauce
Oven Pot 2.0
Cooking Time
- Cook
Ingredients
- 2–3 carrots, unpeeled, halved crosswise, cut into quarters
- Kosher salt
- 1 tablespoon olive oil
- GOURMET TOUCH (OPTIONAL)
Yogurt Sauce
- ⅓ cup plain yogurt
- ½ clove garlic, grated
- 1 teaspoon dill, finely chopped
- 1 teaspoon lemon juice
- 1 teaspoon extra virgin olive oil
- ½ teaspoon kosher salt
Garnish
- Fennel seeds
- Pumpkin seeds
- Fresh herbs (dill, Italian parsley)
- Extra virgin olive oil
DIRECTIONS
Preheat the pot over medium heat for about 2 minutes. Add olive oil and spread it evenly. Once the oil starts to smoke, place carrots cut side down and sprinkle with salt. Sear for about 1 minute.
Cover and steam-roast over low heat for 5 minutes.
Once browned, flip the carrots, cover, and steam-roast for another 5 minutes over very low heat.
Combine the ingredients for Yogurt Sauce and spread it on a dish. Arrange the carrots on top, then sprinkle with fennel seeds, pumpkin seeds, and fresh herbs. Finish by drizzling extra virgin olive oil and serve.
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