12 Days of Prunemas: 24K Rainbow Carrots on Prune Sesame Sauce!
Day 5 of a Prunes Christmas - let's keep the SAVORY rolling with my favorite root!
This is a post for all subscribers sponsored by CAPrunes. It is the fifth of 12 posts over 12 days, celebrating ways to enjoy delicious prunes.
The fifth day of Christmastide is upon us - and the part of the song everybody knows! FIVE GOLDEN RINGS!! You belt it out, even if you’ve forgotten all the other gifts and lyrics. Which is perfect because the fifth day is a day for caroling! Even if you can’t hold a tune, don’t let that hold you back from gathering a group of friends and signing carols door to door. Really a charming tradition to bring back! Let this be an inspiration to get every house in before the new year:
In honor of all the gold today, how about a dish worthy of 24Karats? If there is ever an ingredient I am constantly singing the praises of it is C-A-R-R-O-T-S! I love carrots. I trace it back to an evocative quote by Paul Cezanne that a carrot freshly observed would one day set off a revolution. But like all things, it’s because they remind me of my mother. Way before juicing was cool we had a green behemoth of a commercial juicer to have fresh carrot juice every morning. Carrots are also a fantastic way to test a menu at a restaurant. I think you should have one dish you can have at any restaurant, and mine is carrots. If the carrots are done well, I’ll trust the rest of the menu.
I live for carrots and tahini together. I pair them in savory cooking and always on my winter dessert menu, usually in the form of cake and pastry cream. For this dish I was inspired by Baba Ghanoush, a dish made from eggplant and tahini. But I swapped the eggplant for prunes for a similar earthy meaty bite but more sweet leaning to mirror the carrots! I’ve since made it in bulk to use as a dip for chips and crudite. Sooooo good.
Roasted Rainbow Carrots on Prune Sesame Sauce
Carrots:
2 small bunches of rainbow carrots, cleaned and greens cut short
3 tablespoons olive oil
1 tablespoon sesame oil
salt and pepper
Sauce:
3 Tablespoons Tahini
Juice of 1 Lemon
water
2 tsp garlic powder
1 tsp onion powder
7 prunes
salt and pepper
Method:
Heat oven to 350 degrees. In a stainless steel bowl, toss carrots with oils and season. Roast for 15-20 minutes, till carrots can be pieced with a fork with a little resistance and still hold their shape.
While carrots are roasting, make the sauce! In a medium stainless steel bowl add the tahini, juice of your lemon and powdered spices. Use a whisk and add water 1/4 cup at a time to loosen and form tahini base. As you add water it will thicken and then loosen, lightening in color. Add prunes and use an immersion blender to blend in prunes. Add more water and season again to reach desired texture and flavor.
Serve spooned into a puddle on a plate, top with warm carrots, dill and sesame seeds.
Happy fifth day of Christmastide! Happy fifth night of Hanukkah!
xoxox
P.s. What’s the difference between a Hanukkah and a Menorah? Find out this fun fact!
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Love the idea of prunes and tahini! I would eat that for breakfast with yoghurt and granola too!