Author Notes: I grew up on deli food, and it’s usually what I crave from my omnivorous childhood. The one thing I miss the most is a Reuben sandwich, and those flavors are the inspiration for this dish. At the restaurant, we finish young carrots on the grill over wood chips for a nice infusion of smoke. But even when simply baked, as we do here, the flavors in this dish harmonize to create an Eastern European vegetable tribute to the Jewish deli. Serve with a few slices of whole-wheat bread, like the Warthog Bread from our cookbook Vedge. - Rich Landau and Kate Jacoby
- 4 tablespoons olive oil
- 1 tablespoon Montreal Steak Spice Blend
- 2 teaspoons sherry vinegar
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 2 medium garlic cloves, 1 minced, 1 smashed
- 2 pounds young or baby carrots, tops removed, leaving 1 inch of stem intact (substitute "baby-cut" carrots if necessary)
- 2 cups cooked chickpeas or one 15-ounce can chickpeas, rinsed and drained
- 3/4 cups bottled sauerkraut with 2 tablespoons of its juice
- 2 tablespoons minced fresh dill
- 2 tablespoons Dijon mustard
- 1 teaspoon freshly ground black pepper
- Preheat the oven to 350°F.
- In a medium bowl, whisk 2 tablespoons of the olive oil, the steak spice blend, vinegar, ½ teaspoon of the salt, the cloves, and the minced garlic. Add the carrots and toss until combined.
- Transfer the carrots to a sheet pan, cover with aluminum foil so that they will steam through, and roast until fork-tender, 15 to 18 minutes. Remove the foil and continue to roast until the carrots are soft, an additional 3 to 5 minutes. Remove the pan from the oven and allow the carrots to cool.
- Meanwhile, to make the puree, combine the chickpeas, sauerkraut and its juice, dill, mustard, pepper, remaining 2 tablespoons olive oil, remaining 1 teaspoon salt, and the smashed garlic clove in a food processor. Process into a smooth, hummus-like consistency.
- To serve, spread the bean puree onto a serving plate and arrange the carrots, either still warm or fully cooled, on top.