Roasted Spring Carrots over Herbed Kamut® with Horseradish Yogurt Sauce Recipe
Learn how to make our delicious Roasted Spring Carrots over herbed KAMUT recipe with our easy to follow step by step preparation and cooking directions.
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Cooking tools:
- Pot
- Tight-fitting lid
- Stove
- Measuring cup
- Colander
- Tray
- Grill
- Oven
- Mixing bowl
- Whisk
- Microplane
- Spoon
- Serving platter
- Chef's knife
- Cutting board
- Kitchen shears
- Refrigerator
- Salt shaker
- Pepper mill
Ingredients
- 1 1/2 cups 375 mL Kamut® (khorasan Wheat)
- 4 1/2 cups 1.13 L CAMPBELL’S® Ready to Use 30% Less Sodium Chicken Broth
- 20 small spring carrots, stems reserved for garnish
- 1/2 cup 125 mL carrots greens, chopped
- 1 cup 250 mL watercress
- 1 cup 250 mL flat leaf fresh parsley, chopped
- 1/2 cup 125 mL chives, minced
- 1/4 cup 60 mL chervil, minced
- 1 shallot, minced
- 1 clove garlic, minced
- 3 tbsp 45 mL olive oil
- Salt
- pepper
- 1 1/2 cups 375 mL full fat plain yogurt
- Lemon juice, 1/2 lemon
- 2 cloves garlic, minced
- 3 tbsp 45 mL grated fresh horseradish
- 2 tsp 10 mL mint, minced
- Dash of salt
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