Baby carrots with walnut tarator
Baby carrots with walnut tarator
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Ingredients
Method
For the tarator, bring a half-kettle of water to the boil. Put 80g walnuts, 2 cloves of garlic, 1/2 teaspoon salt and some black pepper in a small food processor, then whizz to a rough breadcrumb consistency. Add the crustless sourdough and whizz again to a breadcrumb consistency. With the motor running, gradually pour in 200ml just-boiled water to form a paste. Add the lemon juice and walnut oil, then whizz again. It will be a little watery at this stage, but let it sit for 15 minutes (or a few hours covered in the fridge); it will thicken as it rests.
Meanwhile, put the baby carrots, olive oil, caster sugar, 1/2 tsp fine salt, thyme and 2 lightly smashed garlic cloves in a large, deep frying pan with 250 ml water and bring to a boil. Boil for 10-12 minutes over a high heat, shaking the pan occasionally, until all the water has evaporated and there is only a coating of buttery oil left. Tip in the 30g walnut pieces and shake the pan more often over a high heat until the carrots are caramelised all over (4-5 minutes). Remove and discard the thyme.
Spread ½ of the walnut tarator on a plate and top with the carrots. Drizzle over any butter remaining in the pan and sprinkle with the chopped chives. Serve with the rest of the tarator on the side so people can help themselves as they wish, plus some flatbreads, if liked.
