Recipe for lemon baked carrots
LEMON-BAKED CARROTS with black-eyed peas, spiced Öland wheat crunch, sumac, yogurt, and mint
Plants, especially legumes, are set to take a significant portion of meat’s role as a protein source in the future.
This will only happen if we can do it with maximal flavor:
We have the recipe from the book: “Meyers Green Proteins“, where the following is written about the recipe:
“Baking with lemon zest and lemon juice really complements the sweet and mild carrots. You can do the same with any other root vegetables – including potatoes. Here they are part of a dish with several other components, but you can also use lemon baking if you just want to prepare root vegetables as a simple side dish without any fuss. Serve with coarse wheat bread or flatbread, and perhaps a fresh salad – and your meal is complete.”
Lemon Baked Carrots
Equipment
- Cutting Board
- Chef'S Knife
- Pot
- Potato Peeler
- Ovenproof dish
- Baking Tray
- Baking Paper
- Oven
- Blender
Ingredients
BEANS
- 200 gram Black-Eyed Beans dried, Black Eyed Peas
- 2 pcs. Onion
- 2 cloves Garlic
- 45 gram Olive Oil
- 50 gram Lemon Juice
- Salt and Pepper
LEMON BAKED CARROTS
- 1 kg Carrots
- 40.5 gram Olive Oil
- 1 pcs. Lemon both juice and zest, untreated
ØLAND WHEAT CRUSH
- 6 slices Bread cold-fermented wheat bread
- 2 gram Cumin crushed
- 1.3 gram Cinnamon ground
- 1 gram Cardamom
- 1 clove Garlic
- 40.5 gram Olive Oil
- 6 gram Salt
- 75 gram Pine Nuts
DESUDEN
- 150 gram Yogurt
- Mint 1 handful, fresh
- 9 gram Sumac
Instructions
Beans
- Soak the beans in cold water overnight or for at least 6 hours.
- Drain, then cook the beans in plenty of fresh water for 60-65 minutes with coarsely chopped onion and garlic and a pinch of salt until tender.
- Drain again.
- Marinate the beans with olive oil and lemon juice, and season to taste with salt and pepper.
- Peel the carrots, place them in an ovenproof dish, and toss with oil, salt, lemon juice, and lemon zest.
- Cover the carrots with baking paper and bake in the oven at 150°C for 40 minutes covered, then another 20 minutes uncovered.
- Place the wheat bread in a blender and pulse for 30 seconds to create very coarse breadcrumbs.
- Toss the coarse breadcrumbs with cumin, cinnamon, cardamom, finely chopped garlic, olive oil, salt, and pine nuts.
- Spread the mixture out on a baking tray lined with baking paper, and toast in the oven at 150°C until crisp and crunchy – this takes about 30-35 minutes.
- Shake the tray occasionally for even toasting.
- Mix the yogurt with salt, pepper, and a bit of lemon juice if desired.
- Just before serving, cut the carrots lengthwise and place them on a platter.
- Spoon the beans over the carrots, ensuring all the marinade is included.
- Roughly chop the mint and toss it with the breadcrumbs.
- Sprinkle the breadcrumbs over the carrots and beans, finishing with a drizzle of the salted yogurt and a sprinkle of sumac.