Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.

 

 

Maple Roasted Carrots with Tahini Yogurt and Pistachio Dukkah

Maple Roasted Carrots with Tahini Yogurt and Pistachio Dukkah

This preparation is one of the simplest and most flavorful you will find. My family and friends love this one and always give me far more credit than I deserve... I love choosing fresh and vibrant carrots from the farmers market. If your limited to thicker carrots, slice them lengthwise  

Maple Roasted Carrots with Tahini Yogurt and Pistachio Dukkah

RECIPE

Serves 4 sides

For the Dukkah, you will need a small food processor, spice mill or mortar and pestle

Ingredients-

1 bunch (pref with fresh green tops) organic

carrots, preferably on the thinner side.

1-2 Tbs Dark Maple Syrup

2 Tbs olive oil

Sea salt

Fresh ground pepper

 

Method- 

1- Preheat oven to 425F, line a baking sheet with parchment.

2- Scrub carrots clean (no need to peel when  organic) and remove most of the tops allowing about 3” to remain intact (this step is optional is optional)

3- Whisk together maple syrup and olive oil and toss to coat carrots.

4– Assemble on baking sheet, being careful not to overcrowd (you want to encourage caramelized edges, crowding with allow them to steam instead).

5- Season to taste with sea salt and pepper and toast for 35 minutes, turning halfway through, until edges are well caramelized.

While the carrots are roasting...

Tahini Yogurt Sauce (may also be made in advance, but allow to come to room temperature before topping warm carrots)

1/4 cup Greek Yogurt

1/4 cup tahini

1/4 cup water

2 Tbs fresh squeezed lemon juice

1/4 tsp ground cumin (or 1/2 tsp and pinch of smoked paprika, see below*)

Sea salt

Fresh ground pepper

Whisk all together and adjust seasoning. *If you don’t plan on topping the final dish with Dukkah, you may up the cumin to 1/2 tsp and add a pinch of smoked paprika.

Pistachio Dukkah (Egyptian spice blend)

May be made in advance

1/4 cup raw pistachios (shelled)

1/4 cup hazelnuts (optional)

1/4 cup sesame seeds

1/4 cup coriander seeds

2 Tbs cumin seeds

1/2 tsp kosher salt

1/2 tsp fresh ground pepper

1- In a skillet over medium heat, toast coriander and cumin seeds until fragrant. Add sesame seeds and continue toasting for about 1 minute. Add pistachios and hazelnuts with salt and pepper and continue roasting until nuts begin to turn golden and all is quite fragrant, about 3 minutes. Remove from heat.

2- Place in a food processor or spice mill and pulse until mixture is a combination of fine and course.

3- Sprinkle generously over tahini yogurt drizzles carrots and serve!

4- Excess Dukkah May be stored in an airtight glass jar for a few weeks, longer if refrigerated. Use Dukkah wherever you like! It’s traditionally served with olive oil and fresh bread. It’s delicious with labné or other thick yogurts, all roasted veggies, ricotta, Chèvre, salads, pastas, grains, soups...

Dukkah should have a varied texture. Carrots should be crispy at their edges.   

Dukkah should have a varied texture. Carrots should be crispy at their edges.   

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For great caramelization, always avoid crowding. If cooking for a crowd, simply roast in batches. If you have a convection option, even better, but pay attention as this also decreases cooking time.  

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