Dutch Carrots with Yoghurt, Coriander Oil, Hazelnuts and Jewelled Pomegranate
Tired of cooking toasted veggies in the oven night after night? Saaaame. Roasting veggies in the oven is a natural go-to for many of us because it's an easy, carefree approach to dinner, especially when we're strapped for time or have our hands full with kids and house admin. Recently I have been taking a step back to see how I can make the humble vegetable a bit more fancy without sending hours in the kitchen each night. And I am so excited to share a recipe I made a couple of weeks ago for my family - Dutch Carrots with Yoghurt, Coriander Oil, Hazelnuts and Jewelled Pomegranate.
How to make this dish
Without a doubt this dish looks beautiful, but it's so simple to make and even easier to assemble. You start by preheating the oven to 200C and then throwing a big handful of coriander into a food processor with olive oil, salt and lemon, and mix on high speed until all the ingredients are completely combined, then set aside. Cut a pomegranate in half, hold one of the halves in your hand, use a wooden spoon to hit the back of the pomegranate and let the seeds fall out into a bowl underneath your hand. Here's a video you can watch to show you how - fast forward to 1:14. Set the seeds aside and discard the pomegranate shell.
From here, toast the hazelnuts in the oven until golden brown and fragrant, for about 10 to 15 minutes. While they're roasting, trim the leafy greens off the carrots and cook them low and slow in a pan with lots of butter until they're al dente. Not soft, not crunchy, but al dente. When the hazelnuts are ready, take them out of the oven and place a clean tea towel on top to let them steam for a minute. Using the same towel, gently rub the hazelnuts to release the skins, and set aside. When the carrots are al dente, set them aside to slightly cool and then find a large and beautiful serving plate. Dollop Greek yoghurt directly onto the plate and smooth it flat using the back of a spoon. Layer the carrots in opposing directions on top of the yoghurt. Sprinkle the hazelnuts on top, and drizzle the coriander oil all over using a spoon. Finally, garnish the dish with a generous sprinkling of jewelled pomegranate seeds. And there you go!
Why you are going to love this dish
It's actually very easy to make, and assemble.
Herb oils have changed my life so do make the coriander oil if you have a food processor. I use this KitchenAid Food Processor and it's so easy to use. It also helps that you can put all the parts (except for the bottom half) into the dishwasher, so cleaning up is a literal breeze. If you don't have a food processor, that's ok! Simply chop up the coriander leaves coarsely and sprinkle on top.
It's healthy, delicious and is a more exciting and fancy take on the humble roasted vegetables we tend to gravitate towards in the cooler months.
Dutch carrots are essential for this dish, simply for their taste and the way they look. You can find them in the vegetable section in Coles and Woolworths, or at your local fruit shop or farmers markets. They also come in a variety of colours too, so if you can get your hands on these, lucky you!
Greek yoghurt with warm vegetables is a revelation! The flavour combination is creamy, delicious and impactful on every single level.
The crunch from the toasted hazelnuts and the pop from the jewelled pomegranate seeds elevate this dish to new heights. Adding these two simple elements really makes you think differently about how you can add more flavour into your vegetable dishes.
Kids love this dish! I have Dusty and Celeste to vouch for this. I think they like how interactive this dish looks but also it's super fun for them to eat. I am sure not every kid will agree, but it's a great way to get them to eat their vegetables differently.
Dutch Carrots with Yoghurt, Coriander Oil, Hazelnuts and Jewelled Pomegranate
Servings
4
Cook Time
30 minutes
Tired of cooking toasted veggies in the oven night after night? Saaaame. Roasting veggies in the oven is a natural go-to for many of us because it's an easy, carefree approach to dinner, especially when we're strapped for time or have our hands full with kids and house admin. Recently I have been taking a step back to see how I can make the humble vegetable a bit more fancy without sending hours in the kitchen each night. And I am so excited to share a recipe I made a couple of weeks ago for my family - Dutch Carrots with Yoghurt, Coriander Oil, Hazelnuts and Jewelled Pomegranate.
Ingredients
50g coriander
100ml olive oil
Juice and zest of 1/2 lemon
1tsp flaky sea salt
Bunch of Dutch carrots (approx 8 to 12 Dutch carrots)
1/4 cup butter
1/4 cup olive oil
1 cup Greek yoghurt
1/2 cup raw hazelnuts
1/2 pomegranate, deseeded
Steps
Preheat oven to 200C. Add coriander, (100ml) olive oil, lemon and salt into a food processor, and mix on high speed until all the ingredients are completely combined, then set aside.
Toast the hazelnuts in the oven until golden brown and fragrant, for about 10 to 15 minutes. When the hazelnuts are ready, take them out of the oven and place a clean tea towel on top to let them steam for a minute. Using the same towel, gently rub the hazelnuts to release the skins, and set aside.
While the hazelnuts are toasting in the oven, cut and discard the leafy greens off the carrots. Melt butter and add (1/4 cup) olive oil to a pan on low heat. Place the carrots into the pa and cook low and slow. Gently push the carrots around the pan so the skin is cooked entirely, and until they're al dente. Not soft, not crunchy, but al dente. Set aside to cool slightly.
Dollop the Greek yoghurt directly onto the serving plate and smooth it flat using the back of a spoon. Layer the carrots in opposing directions on top of the yoghurt. Sprinkle the hazelnuts on top, and drizzle the coriander oil all over using a spoon. Finally, garnish the dish with a generous sprinkling of jewelled pomegranate seeds. Enjoy!
