Make Ahead

Crushed Carrots with Salsa Verde, Toasted Pumpkin Seeds, and Labne

by:
January 17, 2019
5
1 Ratings
Crushed Carrots with Salsa Verde, Toasted Pumpkin Seeds, and Labne
Photo by What We Eat Gals
  • Prep time 15 minutes
  • Cook time 1 hour
  • Serves 6-8
Author Notes

An all vegetarian dish that feels hearty and fun. These flavors blend so well together and are delicious served with your favorite flatbread alongside an arugula or spinach salad. —What We Eat Gals

What You'll Need
Ingredients
  • Smash Carrots
  • 1.5 pounds Carrots, halved or quartered lengthwise if very large
  • 1 Medium Onion, cut into 1 inch wedges
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1/4 teaspoon Red Pepper Flakes
  • 2 tablespoons Olive Oil
  • Zest of 1 lemon, plus juice of 1/2 lemon
  • Kosher Salt, to taste
  • Preserved Lemon Salsa Verde
  • 1 cup Flat Leaf Parsley, roughly chopped
  • 1 cup Cilantro, roughly chopped
  • 1/4 cup Mint, roughly chopped
  • 1 Garlic Clove, smashed and minced
  • 1/2 Preserved Lemon, flesh removed, rinsed, and finely chopped
  • 1/2 Lemon, juiced
  • 1/4 teaspoon Red Pepper Flakes
  • Olive Oil, to moisten
  • Salt, to taste
  • 1 cup Labne, Greek Yogurt, or Farmer's Cheese
  • 1/3 cup Toasted Pepitas
Directions
  1. Preheat oven to 425F. On a rimmed baking sheet, toss carrots and onion with 2T oil, 1t each of cumin and coriander. Roast until golden brown and tender, about 30-35 minutes, flipping halfway through.
  2. Meanwhile, make the salsa verde. Combine all ingredients (parsley through red pepper flakes) in a medium bowl. Moisten with olive oil until it's damp, but not soupy. Think pesto. Taste and add salt if necessary. It should be a beautiful vibrant green!
  3. Carrots: Transfer roasted carrots and onion to a food processor and pulse to form a very coarse paste. Add the zest of 1 lemon, juice of half a lemon, and salt to taste. Keep this paste chunky, as it will be a nice texture difference against the labne.
  4. To serve: Spread the labne (or greek yogurt/farmer's cheese) over the bottom of a medium, shallow platter. Dollop the smashed carrots atop, spreading the mix so it almost covers the diary, but let some peek through around the edges. Generously spoon the salsa verde over the carrots, then shower the entire dish with toasted pepitas.
  5. Serve with warm pita, naan, or flatbreads.
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