grilled carrots with dilly feta sauce
TOTAL TIME: 30 minutes
SERVES: 4
Milk & Dairy
1/2 cup feta
1/2 cup sour cream
Pantry
1 tbsp neutral oil
1 cup white vinegar
1/4 cup salt
Produce
1 lb small carrots (not baby but not normal size)
1/3 cup chopped dill
1 lemon
2 cloves garlic
pre-recipe prep
Give carrots a good scrub and peel them if you like. You want them all to be a similar size so cut any thick ones in half lengthwise.
Blanch carrots. Fill a large pot with water, 1 cup vinegar, 1/4 cup salt, and bring to a boil. Once water is boiling, add carrots and cook for about 3 minutes or just until tender (still want a good snap to them). Once done, pull them out and immediately place into an ice bath. Let sit for about 3 minutes, pull out and dry. Don't let them sit in the ice bath for too long or they will lose some of the seasoning we just added to it!
Make your sauce. To a medium bowl, mince 2 cloves garlic and add juice of 1 lemon. Let sit for a few minutes to reduce the sharpness of the garlic. Add 1/2 cup feta, 1/2 cup sour cream, 1/3 cop chopped dill and a pinch of salt. Mix well and mash the feta to a consistency of your liking. You may need to add a splash of cold water to thin it out to a drizzleable consistency.
Grill carrots. Warm up grill to high heat. Add carrots back to bowl with 1 tbsp oil, and a generous pinch of salt and pepper. Place carrots on grill and turn after about 3 minutes. Do this on all sides until you're satisfied with the grill marks (no longer than 10 minutes).
Assemble. Once carrots are cooked, smear some of the sauce on the bottom of the plate, top with carrots, drizzle more sauce and add fresh dill. Serve immediately.
You can absolutely do this on a grill pan instead of a bbq. But the char from the bbq is my preferred taste.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!