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Prep time
25 minutes
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Cook time
45 minutes
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Serves
2
Author Notes
Quark’s versatility shines again in this simple and healthy dish. Perfect as an appetizer or an afternoon snack! —Wunder Creamery
Ingredients
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2 pounds
carrots with tops, skin on, scrubbed, tops trimmed to 1 inch
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4 tablespoons
olive oil, divided
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Kosher salt
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1 teaspoon
ground cumin
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1 tablespoon
ground turmeric
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1 teaspoon
coriander seeds
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1 cup
plain Wünder quark
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1/4 cup
fresh lime juice
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1
clove of garlic, finely chopped
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2 tablespoons
chopped mint, for serving (optional)
Directions
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Whisk quark with lime juice and garlic. Cover and refrigerate while the carrots roast. Quark sauce can be made up to 2 days ahead.
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Pre-heat oven to 425°. On a baking sheet, toss carrots with 2 Tbsp. of olive oil and the cumin, turmeric, and coriander seeds. Roast for 15-20 minutes or until the carrots begin to brown. Remove from the oven, toss the carrots again, place back in the oven, and let roast for another 20 minutes
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Coat a large platter with quark sauce. Arrange the carrots over the sauce and use a spoon to drip some of the herbed oil mixture from the baking sheet over the carrots. Top with mint leaves and enjoy.
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