Description[]
Source: COOK COLOR - MARIA ZIZKA
You can use a humble vegetable peeler to transform carrots into edible ribbons. Coil the ribbons and arrange them upright on the plate so that the harissa yogurt is visible underneath.
Ingredients[]
- 6 large carrots (about 2 ½ pounds/1.1 kg)
- 2 teaspoons cumin seeds
- 1 tablespoon ground turmeric
- Zest and juice of 1 small orange
- ¼ cup (60 ml) plus 1 tablespoon olive oil
- Fine sea salt and freshly ground black pepper
- ¾ cup (185 g) plain whole-milk yogurt
- 1 tablespoon harissa
Directions[]
- Fill your largest bowl with ice and water.
- Use a vegetable peeler to make long ribbonlike strips of carrot. (The best way to create wide ribbons is to place the carrot on a cutting board, hold it securely on one end, and run the peeler along the length of the carrot while pressing down firmly. Repeat until you’re left with long, floppy bits from the center of the carrot—use them in soups and stocks.)
- Soak the carrot ribbons in the ice water until they become slightly crunchier, about 5 minutes.
- Meanwhile, in a small dry pan, toast the cumin seeds over medium heat until they turn a shade darker and smell fragrant.
- Transfer the cumin to a large bowl and stir in the turmeric, orange zest, 2 tablespoons of the orange juice, ¼ cup (60 ml) of the olive oil, 1 teaspoon salt, and several grinds of pepper.
- Drain the carrot ribbons and transfer them to the bowl with the spice mixture.
- Toss to coat.
- In a small bowl, stir together the yogurt, harissa, 1 tablespoon of the orange juice, and the remaining 1 tablespoon olive oil.
- Season with salt and pepper.
- Spoon the harissa yogurt onto a serving platter, coil and arrange the carrot ribbons on top of the yogurt, and serve.