This sounds bonkers, I know. But, it’s pretty damn tasty, makes for the quirkiest of vegetable side dishes, and will be the most popular offering in any line up of salads. It’s absolutely next-level roasted root veggies! The ground coriander goes sticky and crispy with the ginger and honey, and the cool, cool, coconut, coriander & lime sauce is the perfect companion. Toasted cashews add a lovely crunch.
This recipe, very loosely, serves 4-5 people, as a part of a larger meal.
For the Carrots:
8 medium/large organic carrots
thumb-sized hunk of ginger
1 teaspoon toasted and ground coriander seeds (or ground coriander)
1 teaspoon honey
2 tablespoons of roasting oil (a plain vegetable oil is best)
salt & pepper
Preheat the oven to 210 degrees.
Peel the carrots and chop any way you choose; I like on the angle but of course this isn’t essential!
Toast the coriander seeds in a dry frying pan on a medium heat for 3-4 minutes, or until you can smell their gorgeous flavour. Allow to cool briefly, and then grind in a pestle and mortar. Leave a little texture. Alternatively, use ground coriander from a jar, but only just over half a teaspoon. This will also benefit from being dry-toasted for 2 minutes.
Peel and grate the ginger.
In a mixing bowl, tossed the prepped carrots with the oil, honey, ginger, coriander, and salt & pepper; mix really well.
Tip onto the lined roasting tray; use a rubber spatula to scrape every last drop of marinade from the mixing bowl; the coriander and ginger goes beautifully crispy and insanely flavorsome, you don't want to waste a drop!
Roast at the top of the preheated oven for 25 minutes, until slightly charred, but retaining some bite. If you like a little extra charring, pop the grill on for the last 3-4 minutes of cooking.
For the Coriander & Coconut Sauce:
250ml coconut cream (1 carton)
juice & zest 1 ½ limes
large bunch fresh coriander, stalks as well as leaves (approximatly 28g pack)
1 stalk lemongrass, tough exterior removed
salt & pepper
Peel away the touch exterior of the lemongrass; top and tail it, and roughly chop.
Quite simply, blitz all the ingredients together to a smooth, pale green sauce. Keep in the fridge until needed. It will stiffen on standing, but simply stir well before serving. I like to dollop a little of this sauce on the serving plate first, underneath the roasted carrots, as well as served in a bowl at the table.
Scatter the dish with toasted cashews, and perhaps squeeze over a little extra lime just before serving.