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Recipe of the Month

Roasted Sumac and Caraway Carrots

1/2 lb carrots
1 Tblsp sumac
1/2 Tblsp caraway
1/2 Tblsp salt
1/2 tsp pepper
2 Tblsp olive oil

Tahini sauce
1/4 cup Creme fraice
1/2 cup Tahini
1 tsp salt
1/2 tsp white pepper

3/4 tsp coriander seeds
3/4 tsp cumin seeds
2 garlic cloves
3/4 cup extra-virgin olive oil
1/4 tsp finely grated lemon zest
1/4 cup fresh lemon juice
1 tsp smoked paprika
3/4 tsp kosher salt
1/4–1/2 tsp crushed red pepper flakes
1 cup (packed) cilantro leaves with tender stems
1 cup (packed) carrot tops with tender stems
1/2 cup (packed) mint leaves

Preheat oven to 400. Cut tops from carrots leaving 1/2” of stems and reserve, peel carrots(save peelings for a stock) coat with oil and remaining ingredients and roast for 30-40 minutes or until carrots are fork tender.

Meanwhile: whisk all tahini ingredients together and set aside to mellow

Place all ingredients minus oil in blender and blend on medium, slowly add oil until texture resembles a chimichurri.

Place tahini sauce on bottom of a plate in a swiping motion, place roasted carrots in center of sauce and spoon chermoula over top of the carrots, will only take a little.

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