The high-heat carrot trick that changes everything

Charred carrots with whipped garlic tahini and hazelnut dukkah is the side dish that ends up stealing the whole table. 00:00 Intro 00:22 Morning walk with Kenji the Aussie Shepherd 01:45 Charred Carrots Recipe 03:13 Hoe to make Dukkah 04:35 How to make Whipped Garlic Tahini 05:52 Plating up 06:53 Kenji Treats Slender carrots go into a hot oven at 450°F (230°C) until the skins wrinkle and the edges caramelise. That’s where the sweetness gets deep and a little smoky. Underneath sits whipped tahini. The trick is ice-cold water, added a spoonful at a time. The tahini goes thick and stiff first, then suddenly turns pale, light and silky. It looks like it’s broken, then it isn’t. On top goes a quick homemade hazelnut dukkah. Roasted hazelnuts, sesame, coriander, cumin and fennel, lightly crushed so it stays crunchy, not dusty. Hot, cold, sweet, nutty and sharp, all on one plate. Serve it with roast lamb, grilled chicken, or just a good piece of bread. Give it a go and give your pet a carrot. 👉 Get this written recipe here: https://recipe30.com/charred-carrots-... 👉 Learn more about the knife I use in every video, including this one See here: https://taski.store/products/kenji-7 👉 Check out my favourite kitchen tools (affiliate): https://amzn.to/4gjGmtz 👉 Follow me on Instagram:   / recipe30   👉 Follow me on Facebook:   / recipe30   Want to mail me something? Fan mail and products MAILING ADDRESS: RECIPE30 PO BOX 416 MOUNT MARTHA 3934 VICTORIA AUSTRALIA