Restaurants›Le Crocodile by Rob Feenie›Roasted North Arm Farm Carrots Recipe

Roasted North Arm Farm Carrots Recipe

Inspired by Le Crocodile by Rob Feenie
Time50m
Serves4

ras el hanout carrot purée, cilantro crema

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Carrots

For the Ras el Hanout Carrot Purée

For the Cilantro Crema

Method

Preparing the Carrots

1

Roasting the Carrots

Preheat the oven to 400°F (200°C). Peel and trim the North Arm Farm carrots. Toss the carrots in olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and caramelized.

Making the Ras el Hanout Carrot Purée

2

Puréeing the Carrots

In a blender, combine the roasted carrots, vegetable broth, ras el hanout, and butter. Blend until smooth and creamy. Adjust seasoning with salt if needed.

Preparing the Cilantro Crema

3

Mixing the Crema

In a bowl, mix together the Greek yogurt, chopped cilantro, lime juice, and salt to taste. Stir until well combined.