Crushed Carrots With Salsa Verde, Toasted Pumpkin Seeds, And Labne Recipe

Name: Crushed Carrots With Salsa Verde, Toasted Pumpkin Seeds, And Labne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Smash Carrots; 1.5 pounds Carrots, halved or quartered lengthwise if very large; 1 Medium Onion, cut into 1 inch wedges; 1 teaspoon Cumin; 1 teaspoon Coriander; 1/4 teaspoon Red Pepper Flakes; 2 tablespoons Olive Oil; Zest of 1 lemon, plus juice of 1/2 lemon; Kosher Salt, to taste; Preserved Lemon Salsa Verde; 1 cup Flat Leaf Parsley, roughly chopped; 1 cup Cilantro, roughly chopped; 1/4 cup Mint, roughly chopped; 1 Garlic Clove, smashed and minced; 1/2 Preserved Lemon, flesh removed, rinsed, and finely chopped; 1/2 Lemon, juiced; 1/4 teaspoon Red Pepper Flakes; Olive Oil, to moisten; Salt, to taste; 1 cup Labne, Greek Yogurt, or Farmer's Cheese; 1/3 cup Toasted Pepitas

Servings: persons

Smash Carrots
1.5 pounds Carrots, halved or quartered lengthwise if very large
1 Medium Onion, cut into 1 inch wedges
1 teaspoon Cumin
1 teaspoon Coriander
1/4 teaspoon Red Pepper Flakes
2 tablespoons Olive Oil
Zest of 1 lemon, plus juice of 1/2 lemon
Kosher Salt, to taste
Preserved Lemon Salsa Verde
1 cup Flat Leaf Parsley, roughly chopped
1 cup Cilantro, roughly chopped
1/4 cup Mint, roughly chopped
1 Garlic Clove, smashed and minced
1/2 Preserved Lemon, flesh removed, rinsed, and finely chopped
1/2 Lemon, juiced
1/4 teaspoon Red Pepper Flakes
Olive Oil, to moisten
Salt, to taste
1 cup Labne, Greek Yogurt, or Farmer's Cheese
1/3 cup Toasted Pepitas

1
Preheat oven to 425F. On a rimmed baking sheet, toss carrots and onion with 2T oil, 1t each of cumin and coriander. Roast until golden brown and tender, about 30-35 minutes, flipping halfway through.
2
Meanwhile, make the salsa verde. Combine all ingredients (parsley through red pepper flakes) in a medium bowl. Moisten with olive oil until it's damp, but not soupy. Think pesto. Taste and add salt if necessary. It should be a beautiful vibrant green!
3
Carrots: Transfer roasted carrots and onion to a food processor and pulse to form a very coarse paste. Add the zest of 1 lemon, juice of half a lemon, and salt to taste. Keep this paste chunky, as it will be a nice texture difference against the labne.
4
To serve: Spread the labne (or greek yogurt/farmer's cheese) over the bottom of a medium, shallow platter. Dollop the smashed carrots atop, spreading the mix so it almost covers the diary, but let some peek through around the edges. Generously spoon the salsa verde over the carrots, then shower the entire dish with toasted pepitas.
5
Serve with warm pita, naan, or flatbreads.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Smash Carrots, 1.5 pounds Carrots, halved or quartered lengthwise if very large, 1 Medium Onion, cut into 1 inch wedges, 1 teaspoon Cumin, and more.

Yes, Crushed Carrots With Salsa Verde, Toasted Pumpkin Seeds, And Labne falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crushed Carrots With Salsa Verde, Toasted Pumpkin Seeds, And Labne

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