Monica Pope’s Roasted Carrots with Dukkah Spice-Nut Mix
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
- 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.
- Toast the sesame seeds. Set aside.
- Toast the coriander, cumin, and fennel until you smell good aroma, about 5 minutes. Set aside.
- Grind the spices with the peppercorn. Add the salt and paprika or cayenne. Then combine the ground nuts and seeds.
- Serve with roasted carrots. Plate vegetables and sprinkle generously with spice-nut mixture.