Originally I was just going to come here and tell you about green sauce. Because the sauce alone is worthy of a post but in the process of shooting the photos for the sauce I whipped up some roasted carrots, slathered some thick yogurt on a plate, topped it with green sauce and then threw on some frilly cilantro leaves and chunks of salty feta. Now I’m here with green sauce AND roasted carrots with yogurt.
I’ve had the recipe for the sauce in my back pocket since last summer when I served it with charred vegetables and grilled leg of lamb. It’s a riff off of a sauce they sell at my favorite Lebanese grocer in Seattle (I love that I live in a city where I can say that I have a favorite Lebanese grocery store). At the market it’s simply labeled green sauce with a few of its more obvious ingredients listed below the telling title along with the dreaded phrase “and a secret mix of spices”.
Determined to reveal their secrets my friend Julie and I set out to create our own version. Of course we knew there were a lot of green things and a good bit of heat. There’s also a tartness but not just from citrus. Our version has a bit of lime zest, rice vinegar and tamarind paste which is fruity and delightfully sour. Feel free to substitute lime juice for the tamarind paste if you can’t find it. I always grab some when I’m at our asian grocery store or the aforementioned Lebanese market and I’d recommend that you get into the same habit.
Our green sauce is still not quite the same as the original version but I do have the same desire to put my green sauce on everything. In fact this morning breakfast was leftover potatoes from our roast chicken dinner a few nights back fried up with an egg along with avocado and yogurt. That fried chicken I just mentioned? There was green sauce with that too. I think you get it.
Also, can I just say that I’m so glad spring is here. I mean I say that now while Seattle is experiencing a near heat wave (70° tomorrow!) and next week I’m sure we’ll be back to rain. But I’m loving that last week’s post was rhubarb, this week carrots and next week I’m playing with peas! So I think it’s safe to say spring is here – at least on the blog. Happy Spring! (Thanks to Sam for telling me about this gem. If you’re in Seattle, check out Goodies for the original green sauce.)
Roasted Carrots with Yogurt and Green Sauce
Serves 4 as a side or 2 as a main
1 large bunch carrots, washed
1 tablespoon olive oil
1 cup Whole Milk Greek yogurt
1/3 cup roughly chopped cilantro or parsley
1/3 cup crumbled feta
1/3 cup spicy green sauce (recipe below)
Preheat your oven to 425°F.
Cut most of the greens off the carrots leaving about two inches still intact. They roast in the oven and give the dish a lovely crunch.
Place the carrots on a sheet tray and toss with the olive oil and a hefty pinch of salt.
Roast until deeply caramelized and tender. About 30 minutes or so. It all depends on the size of your carrots.
Spread the yogurt on the base of your platter then top with the carrots. They can be warm or room temperature to serve.
Finish with the green sauce, cilantro, and feta.
Spicy Green Sauce
Makes 1 1/4 cups
1 jalapeño, seeds and veins removed, roughly chopped
5 cloves of garlic
2 teaspoon cumin seeds, toasted and ground
2 teaspoon coriander seeds, toasted and ground
1 teaspoon mustard seeds
1 ½ cups EACH, fresh parsley, mint and cilantro
1/2 teaspoon kosher salt
1 tablespoon tamarind paste
1/3 cup olive oil
1 teaspoon rice vinegar
¼ cup water
Add all ingredients to a blender. Blend until very smooth, about 2 minutes.
Serve right away or refrigerate for up to one week.