Brined Grilled Carrots with Cilantro Yogurt Sauce

By lorik

Ingredients

• 1 1/2 pounds young carrots, unpeeled, tops removed and reserved
• 4 cups water
• 1/2 cup kosher salt, plus extra for seasoning
• 1 cup plus 1/4 cup coarsely chopped fresh cilantro leaves and stems, divided
• 1 cup plus 1/4 cup carrot tops, washed and chopped coarse, divided
• 1/2 cup Greek-style yogurt
• 3 tablespoons plus 1 tablespoon dry-roasted peanuts, chopped coarse, divided
• 1 jalapeño chile, stemmed, seeds reserved, and cut into 1/4-inch pieces
• 1 ice cube
• 1 teaspoon finely grated fresh ginger
• 1 garlic clove, cut into 1/4-inch pieces
• 1/4 teaspoon ground coriander

Details

Servings 4
Adapted from cooksscience.com

Preparation

Step 1

Rinse and scrub carrots to remove any dirt. Whisk water and salt in large bowl until salt is dissolved. Submerge carrots in brine and let sit at room temperature for at least 45 minutes or up to 1 hour. Transfer carrots to paper towel–lined plate and pat dry. Discard brine. 

Meanwhile, process 1 cup cilantro, 1 cup carrot tops, yogurt, 3 tablespoons peanuts, jalapeño, ice, ginger, garlic, and coriander in blender on high speed until smooth and creamy, about 2 minutes, scraping down sides of blender jar halfway through processing. Taste for spiciness; if desired, add more spice by blending in reserved jalapeño seeds. Season with salt to taste. Transfer yogurt sauce to small bowl, cover, and refrigerate until ready to use. 

For a Charcoal Grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts [4½ pounds]). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 

For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Place carrots on grill (directly over coals if using charcoal) and cook, turning occasionally, until carrots are well charred on all sides and just beginning to soften on exteriors, 3 to 5 minutes for very small carrots and 5 to 7 minutes for larger ones. Transfer to serving plate. 

Drizzle yogurt sauce over carrots, then sprinkle with ¼ cup cilantro, ¼ cup carrot tops, and 1 tablespoon peanuts. Serve.