Roasted Carrots w/ Cucumber + Kohlrabi Dip

Carrots, or roasted carrots are an essential part of a food blog. How could any food blogger miss posting roasted carrots? It calls for atleast one post! So here goes.

I used whatever carrots I had in hand. I have made this earlier with carrots we got from the farmers’ market, all the multi-colored ones, small ones, baby ones.. you name it. And I have used a variety of spices too. Sometimes cumin, sometimes mustard, and even zatar.

 

 

1. 400g carrots, peeled and sliced
2. ½ a yellow cucumber, peeled and deseeded
3. ½ a kohlrabi, peeled
4. 1 tbspn cumin seeds
5. 1 tbspn coriander seeds
6. 1 big bunch of lemon basil
7. 1 – 2 tbspn almonds
8. 1 tbspn low-fat home-made yogurt
9. Extra virgin olive oil
10. Salt and fresh ground black pepper
11. Half handful Sultanas

 

–          Preheat the oven to 250 C (highest the oven can go)

–          Slice carrots length-wise, brush them with oil and grease the roasting tray too. Sprinkle the cumin and fennel seeds and roast till they are to your liking. I roasted the carrots for 25 minutes.

–          Into the processor, add almonds, roughly chopped kohlrabi, roughly chopped cucumber, yogurt, lemon basil, and olive oil, and blitz till a coarse dip is obtained. You can add both cucumber and kohlrabi to the processor, or you can grate one veg and leave the other to be processed. Grating and processing just gives 2 different textures to the dip.

–          Adjust seasoning.

–          Arrange the roasted carrots and the dip, sprinkle the sultanas, and serve warm.