Recipe: Barbecued marinated carrots
Carrots come into their own when marinated and grilled over a live fire
Carrots can be a rather unexciting vegetable, says Helen Graves. However, when marinated then grilled over a live fire, and served shiny and aromatic with a hot spiced butter, they really come into their own.
- 500g carrots, peeled and cut into quarters lengthways
For the carrot marinade
- 4 cloves garlic, peeled and crushed or grated
- 3 tbsp lime juice
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 2 cardamom pods, crushed and seeds removed
- 4 tbsp neutral oil e.g. groundnut
For serving
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- strained yoghurt or other thick, cold yoghurt (around 250g should do it)
- a good knob of butter (about 25g), or ghee
- a good handful of fresh curry leaves
- 2 tsp brown mustard seeds
Method
- Toast the cumin and coriander seeds in a dry pan over a medium heat until fragrant, then grind or crush to a powder with the cardamom seeds.
- Mix the spices with all the other ingredients for the carrot marinade in a dish large enough to hold the veg in a shallow layer.
- Cook the carrots in boiling water for 3 mins, then drain. Add them to the marinade with some salt and mix well. Leave overnight or for a few hours.
- Prepare your barbecue for direct cooking, with a medium heat (let any flames die down). Place the carrots on it, until cooked through and lightly charred – around 15-20 mins.
- Spread the yoghurt onto a serving plate and top with the carrots. Melt the butter/ ghee in a small pan and add the seeds and leaves – when the seeds start to pop, pour the mixture over the carrots, sprinkle with some more salt, and serve.
Helen Graves is the editor of live-fire cooking magazine Pit; pitmagazine.uk
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Last hopes for justice for UK's nuclear test veterans
Under the Radar Thousands of ex-service personnel say their lives have been blighted by aggressive cancers and genetic mutations
By Sorcha Bradley, The Week UK Published
-
'It may not be surprising that creative work is used without permission'
Instant Opinion Opinion, comment and editorials of the day
By Justin Klawans, The Week US Published
-
5 simple items to help make your airplane seat more comfortable
The Week Recommends Gel cushions and inflatable travel pillows make a world of difference
By Catherine Garcia, The Week US Published
-
One great cookbook: 'The Zuni Café Cookbook' by Judy Rodgers
The Week Recommends A tome that teaches you to both recreate recipes and think like a cook
By Scott Hocker, The Week US Published
-
Stay sharp with the country's best knife shops
The Week Recommends A dull knife is a kitchen's worst nightmare
By Scott Hocker, The Week US Published
-
5 online spice shops that will breathe life into your cooking and baking
The Week Recommends Accessing fresh spices does not have to be a grind
By Scott Hocker, The Week US Published
-
Gary Townsend's slow braised Moroccan spiced lamb shoulder
Recipe This melt-in-the-mouth lamb is bursting with vibrant flavours
By Rebekah Evans, The Week UK Published
-
One great cookbook: 'Every Grain of Rice' by Fuchsia Dunlop
The Week Recommends The alchemy of Chinese home cooking made accessible
By Scott Hocker, The Week US Published
-
8 new cookbooks for a delicious fall
The Week Recommends With a big ole emphasis on baking. Because it is the season.
By Scott Hocker, The Week US Published
-
Martin Blake's cod with mussel and chorizo broth
Recipe Succulent cod is paired with a rich, briny broth in this sumptuous bowlful
By Rebekah Evans, The Week UK Published
-
7 recipes for every kind of fall cooking occasion
The Week Recommends Marinated feta; go-to chocolate cake; a fresh way with Brussels: Autumn is not going to know what hit it
By Scott Hocker, The Week US Published