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HASSELBACK CARROTS WITH PIMENTÓN + ROAST LEMON
These are SO FUN. Inspired by Hasselback potatoes (the sliced and fanned out potatoes that originated at the
Hasselbacken restaurant in Stockholm), the key to these carrots is to boil them before roasting them so that they are
both soft inside and a little crispy on the outside.
8 medium carrots [about 1½ pounds (680g)], peeled
2 tablespoons extra-virgin olive oil
1 teaspoon pimentón (smoked spanish paprika)
1 lemon, halved
½ cup [120 g] full-fat plain yogurt (regular yogurt, not thick greek yogurt)
1 garlic clove, minced
1 small handful fresh italian parsley, cilantro, and/or mint,
roughly chopped (a little stem is fine)
Place a large pot of water over high heat. Once it
comes to a boil, add the carrots and cook until
barely tender, about 10 minutes. Place 2
tablespoons of the cooking water in a small bowl and
then drain the carrots and let them hang out until
they’re cool enough to handle.
Add the olive oil, pimentón, and ½ teaspoon salt to the
bowl with the cooking liquid and whisk well to combine.
You’ll use this mixture in a moment.
Working with one carrot at a time on your cutting
board, place a skewer or chopstick on either side of the
carrot and slice each crosswise into very thin slices
without cutting through the entire carrot (the skewers
will help keep you from cutting
through the carrots). Place the carrots in a roasting dish,
cut sides up. If one or more carrots break into
pieces during this cutting or transferring, don’t worry
about it. They’ll still be great even if they’re not whole!
Drizzle the olive oil mixture evenly over the carrots.
Place the lemon halves in the roasting dish and roast
until everything is browned in spots and the carrots
are very tender, about 40 minutes.
Use tongs to squeeze the juice from the lemon halves
over the carrots (I like to leave the lemon halves in the
dish since they're so beautiful, but feel free to discard
Place the yogurt, garlic, and ½ teaspoon salt in a
small bowl and whisk well to combine. Dollop the
yogurt sauce on top of the roasted carrots and
sprinkle with the herbs and almonds. Serve