Brined Grilled Carrots with Cilantro-Yogurt Sauce - Cook's Illustrated

Brined Grilled Carrots with Cilantro-Yogurt Sauce - Cook's Illustrated

www.americastestkitchen.com

Brine your vegetables. Just 45 minutes in a salty bath changes the vegetable-grilling game. Drizzled with a bright cilantro-yogurt sauce and sprinkled with peanuts and fresh herbs, these carrots...

Keywords

  • Side Dishes
  • Vegetables
  • Grilling & Barbecue
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Cooking tools:

  • Grill
  • Chimney starter
  • Blender
  • Whisk
  • Mixing bowl
  • Plate
  • Serving platter
  • Paper towel
  • Spatula
  • Measuring cup
  • Measuring spoon
  • Refrigerator

Ingredients

  • 1½ pounds young carrots, unpeeled, tops removed and reserved
  • 4 cups water
  • ½ cup kosher salt, plus extra for seasoning
  • 1 cup plus ¼ cup coarsely chopped fresh cilantro leaves and stems, divided
  • 1 cup plus ¼ cup carrot tops, washed and chopped coarse, divided
  • ½ cup Greek-style yogurt
  • 3 tablespoons plus 1 tablespoon dry-roasted peanuts, chopped coarse, divided
  • 1 jalapeño chile, stemmed, seeds reserved, and cut into ¼-inch pieces
  • 1 ice cube
  • 1 teaspoon finely grated fresh ginger
  • 1 garlic clove, cut into ¼-inch pieces
  • ¼ teaspoon ground coriander

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