Carrot Top-ped, nothing funny about this one

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A white rabbit with an orange carrot and we all think of Alice in Wonderland and childhood attempts at finding the rabbit hole.

Come winters and carrots flood the market. All 3 colours, orange, red and black. Sometimes the yellow ones as well. In india one of the most sought after winter desserts is carrot halwa. Carrots slow cooked in milk for upto 3-4 hours and finished off with some dry fruits, ghee and cardamom and a dash of sugar. Most households don’t make it anymore. The corner sweet shop caters to this childhood nostalgia.

Not to forget the love for carrot cake though. Slathered with a generous cream cheese topping and warm cups of tea. I use a small carrot always in my fresh tomato soup, or tomato pasata. It adds some sweetness which masks sour tomatoes if any.

While we all know that carrots are a rich source of beta carotene and vitamin A, carrots can be a boring vegetable, especially if you plan to feed the children or the carnivores who don’t find vegetables interesting at all. I am not a carnivore, neither a child but this vegetable I only enjoy, combined with my orange juice in the morning, carrot cake loaves or sometimes like this Roasted Baby Carrots with Herbed Yogurt Dressing with the flavours of dil all the way

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Roasted Baby Carrots with Herbed Yogurt Dressing

1/2kg          baby carrots
4-5             cloves garlic
1bunch      fresh dil (I love dil, especially with roasted potatoes)
2tbsp         olive/ sunflower/sesame oil
2tbsp         lemon juice
1pinch       salt
1cup           greek yoghurt

  1. Wash and clean the carrots. I hate grit in the mouth and therefore I keep the heads with the leaves on only if the baby carrots are from my own vegetable patch, freshly uprooted and cleaned. If brought from the market I remove all the greens. Here too the baby carrots are whole (sans any greens), they have not been beheaded and they have been very thoroughly washed.
  2. Prep the carrots. Spread the carrots on a large tray (line the tray with parchment if not using a non-stick tray). Drizzle oil, lemon juice and mix it all on the tray, ensuring that the carrots are coated with the oil and the lemon juice. Sprinkle a few sprigs of dil and garlic on the tray
  3. Roast the carrots. Put the tray on the top shelf of the oven at 190 degree centigrade and roast for upto 40 minutes. The outer skin on the carrots will shrivel and will make them sweeter.
  4. Prepare the dressing. Mince the roasted garlic from the carrot tray into the yoghurt. Chop finely a handful of dil and add to the yoghurt. Season with a pinch of salt.
  5. Serve. Tumble the roasted carrots on a platter, I used a wooden slab. Pour the dressing on top of the carrots and enjoy.

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