Harissa Roasted Carrots and Parsnips With Zhoug & Whipped Feta
Prep Time
Cooking Mode
3 tbsp Compliments Extra-Virgin Olive Oil
3 tbsp harissa paste
2 tbsp Compliments Organic Maple Syrup or honey
1 ½ tsp Compliments Cumin Seeds, crushed
¾ tsp salt
1 lb Compliments Organic Carrots, washed, trimmed and cut into ½ to ¾-inch pieces
1 lb parsnips, peeled, trimmed and cut into ½ to ¾-inch thick pieces
3 tbsp chopped cilantro
1 ½ cup crumbled Compliments Feta (optional)
Pinch of salt
For zhoug:
2 jalapeno peppers, halved lengthwise and chopped with seeds and membrane removed
2 small cloves garlic, chopped
½ tsp salt
1 cup packed Compliments Cilantro leaves and tender stems
⅓ cup packed parsley leaves
½ tsp Compliments Ground Cumin
½ tsp Compliments Ground Coriander
½ cup Compliments Extra-Virgin Olive Oil
¼ cup freshly squeezed lemon juice
For whipped feta:
8 oz feta
2 cloves of garlic
1 lemon, juiced
3 tbsp olive oil
3 tbsp Compliments Extra-Virgin Olive Oil
3 tbsp harissa paste
2 tbsp Compliments Organic Maple Syrup or honey
1 ½ tsp Compliments Cumin Seeds, crushed
¾ tsp salt
1 lb Compliments Organic Carrots, washed, trimmed and cut into ½ to ¾-inch pieces
1 lb parsnips, peeled, trimmed and cut into ½ to ¾-inch thick pieces
3 tbsp chopped cilantro
1 ½ cup crumbled Compliments Feta (optional)
Pinch of salt
For zhoug:
2 jalapeno peppers, halved lengthwise and chopped with seeds and membrane removed
2 small cloves garlic, chopped
½ tsp salt
1 cup packed Compliments Cilantro leaves and tender stems
⅓ cup packed parsley leaves
½ tsp Compliments Ground Cumin
½ tsp Compliments Ground Coriander
½ cup Compliments Extra-Virgin Olive Oil
¼ cup freshly squeezed lemon juice
For whipped feta:
8 oz feta
2 cloves of garlic
1 lemon, juiced
3 tbsp olive oil
Directions
1Preheat the oven to 220°C (450°F). In a large bowl, stir together olive oil, harissa paste, maple syrup, cumin and salt until combined. Add carrots and parsnips, stirring to coat. Scrape to a parchment paper-lined baking sheet, spreading evenly and tossing to coat if needed. Roast until caramelized, flipping halfway, 20-25 minutes.
2To prepare the zhoug, combine jalapenos, garlic and salt in a food processor; pulse to coarsely chop. Add cilantro, parsley, cumin, coriander and whirl until a paste forms. Scrape into a bowl and stir in olive oil and lemon juice.
3In a clean food processor, add feta, garlic, lemon juice and olive oil. Blend until smooth.
4On a platter, spoon whipped feta so that it covers the bottom of the plate. Transfer vegetables to a platter; sprinkle with cilantro and feta (if using). Spoon over zhoug.
Tips
1
Add 1 cup of Compliments 0% Greek Yogurt to zhoug for some extra flavour!
Disclaimer
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Personal Note
Personal Note
