Carrots and Agen prunes roasted with spices, soy sauce, herb yogurt and tahini
Difficulty level: easy
Servings 4 people
Ingredients
- 200 g prunes d’Agen
- 8 carrots
- 50 ml soy sauce
- 1 c. coffee honey
- 1 c. coffee allspice
- 1 pod garlic
- 1 onion red
- 2 nets olive oil
- 2 yogurts nature
- 1 c. tbsp tahini (sesame puree)
- ½ lemon YELLOW
- ½ bunch coriander
- 5 to 6 leaves mint
- Salt
- Pepper
Instructions
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Preheat the oven to 160°C (th. 5-6).
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In a bowl, mix the soy sauce, honey and allspice.
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Peel and chop the garlic, then add it to the preparation. Slice the red onion and add that as well.
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Peel the carrots and cut them in half lengthwise.
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Place them in a casserole dish with a lid with the Agen prunes, then pour in the soy sauce preparation. Mix carefully to coat the vegetables. Drizzle with olive oil and bake for 1 hour 15 minutes, covered, stirring halfway through cooking if necessary.
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While cooking, mix the yogurts with the tahini and the juice of half a lemon.
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Roughly chop the coriander and mint, then add them to the yogurt. Add salt and pepper, mix and refrigerate.
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Serve the roasted Agen carrots and prunes hot, accompanied by the herb and tahini yogurt.
© Ana Teixeira for Pruneau d’Agen IGP
