Koji Roasted Carrots – St. Supéry Estate Vineyards & Winery
Experience depth of flavor with these charred carrots and Vadouvan yogurt sauce, enhanced by koji and everything spice. Perfect as a side or snack.
Ingredients
- 800 grams baby carrots
- ¼ cup koji
- 170 grams orange juice
- Zest of 6 lemons
- 10 grams salt
- 10 grams curry powder
- 80 grams olive oil
- 50 grams butter
- 340 grams (1 cup) yogurt
- 10 grams Garam Masala
- 7 grams garlic powder
- Zest of 2 lemons
- Juice of 2 lemons
- Salt and pepper to taste
- 18 grams Everything spice
- ¼ cup equal parts picked: Parsley, Chervil, Tarragon, Sliced chive
More Like This
Honey Roasted Carrots with Vodouvan Yogurt – St. Supéry Estate Vineyards & Winery
stsupery.com
Roasted Carrots with Baby Kale and Cumin Spiked Yogurt |
alilarter.com
Roasted baby carrots with pomegranate yogurt – Purogusto
purogusto.com
Recipe: <!-- -->Roasted Spiced Carrots<!-- --> | Whole Foods Market
wholefoodsmarket.com
Roasted Carrots – Smithey Ironware
smithey.com
Honey Roasted Carrots with Cashew-Yogurt Sauce – Vermont Organic Farm | Cedar Circle Farm & Educatio
cedarcirclefarm.org
Cognac Roasted Vegetables with a Dijon Yogurt Sauce - I Feel Like Cooking
ifeellikecooking.com
Roasted Carrots | Savory
savoryonline.com