An Evening with Ottolenghi
During the festive brilliance of November 2021, we were glad to welcome the remarkable culinary star Yotam Ottolenghi, who scattered more than a little stardust with his seasonal sharing feast.
Yotam Ottolenghi needs no introduction, over the last two decades he has taken the world by storm, conquering kitchens with his eclectic style of cooking and his desire to work alongside similarly creative partners.
Having tasted Ottolenghi's sharing feast we are especially keen to share not only the brilliance of Ottolenghi's ceramics and copies of his latest book, but also to pass on a taste of the night's flavours with his Smooshed Carrot recipe.
Ottolenghi Smooshed Carrots
Smooshed Carrots with Coriander-Pistachio Pesto and Pickled Onions
- ½ small red onion, finely chopped
- 2 tbsp lime juice
- 1.2kg carrots, peeled and cut into 3-4cm chunks
- 135ml olive oil
- ¾ tsp ground turmeric
- 7 garlic cloves, peeled, 6 left whole and 1 crushed
- 2 tsp ground cumin
- ½ tsp chilli flakes
- 1 ½ tbsp maple or agave syrup
- 20g fresh coriander, roughly chopped
- 2 spring onions, thinly sliced
- 40g pistachios, lightly toasted and roughly chopped
- 60g Greek-style yoghurt
- Salt and pepper
- Preheat the oven to 180°C
- In a small bowl, mix together the onion, 1 tbsp of lime juice and a pinch of salt and set aside to pickle.
- Put the carrots, 4 tbsp of oil, the turmeric, 200ml of water, ½ tsp salt and a good grind of black pepper into a medium roasting dish and mix everything together. Roast for 25 minutes, then add the whole garlic cloves and the spices and return to the oven for another 20 minutes, or until the carrots are cooked through. Turn the oven temperature up to 210°C, drizzle the carrots all over with the maple or agave syrup, and return to the oven for 10 minutes, or until the carrots have taken on a little colour. Leave to cool for about 5 minutes, then use a fork or potato masher to smoosh the carrots into a coarse mash (you don't want it super smooth).
- Meanwhile, make the pesto. Put the fresh coriander, spring onions, pistachios, 3 tbsp of oil, crushed garlic, ¼ tsp of salt and a good grind of pepper into a food processor and blitz into a coarse paste. Transfer the pesto to a medium bowl and stir in the last 2 tbsp of oil.
- Make the lime yoghurt by combining the yoghurt with the remaining tablespoon of lime juice in a small bowl.
- Spread the carrot mash out on a large plate and dot with spoonfuls of the yoghurt, followed by about two-thirds of the pesto (serving the remainder alongside). Finally, top with the pickled onion and serve warm or at room temperature.
Extracted from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi (Ebury Press, £25)