Plant It Forward

Monica Pope’s Roasted Carrots with Dukkah Spice-Nut Mix

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Monica Pope’s Roasted Carrots with Crunchy Dukkah Spice Mix

As taught by Chef Monica Pope at our Farm Share cooking class!

Ingredients

  • 3/4 cup hazelnuts or pistachios, blanched
  • 3/4 cup almonds, blanched
  • 1/4 cup sesame seeds
  • 1/4 cup coriander seeds
  • 3 Tablespoons cumin seeds
  • 4 teaspoons fennel seeds
  • 1 1/2 teaspoons black or white peppercorns
  • 2 teaspoons kosher salt
  • pinch of sweet or hot paprika or cayenne

Instructions

  1. Toast the nuts for 7 minutes in 300 degree convection oven. Set aside to cool. Then coarsely grind them in a robot coupe or cuisinart with off/on pulse.
  2. Toast the sesame seeds. Set aside.
  3. Toast the coriander, cumin, and fennel until you smell good aroma, about 5 minutes. Set aside.
  4. Grind the spices with the peppercorn. Add the salt and paprika or cayenne. Then combine the ground nuts and seeds.
  5. Serve with roasted carrots. Plate vegetables and sprinkle generously with spice-nut mixture.
https://plant-it-forward.org/monica-popes-roasted-carrots-with-dukkah-spice-nut-mix/