Roasted Carrots with Lebneh, Urfa, Pickled Shallots and Lime

By Maverick19

Ingredients

• 2 tsp unsalted butter
• 2 tsp extra virgin olive oil
• 1 lb medium carrots with green tops, scrubbed well, greens reserved for another use
• 3/4 tsp kosher salt
• 1/2 tsp pepper
• 1 tsp Urfa biber
• 1/4 cup pickled shallots
• 1/2 lime
• 1/2 cup lebneh
• For the pickled shallots, use 1 cup apple cider vinegar, 1 Tbsp kosher salt, 1 Tbsp sugar and 4 large shallots (about 1/2 lb), thinly sliced crosswise into rings

Preparation

Step 1

Pickle the shallots (10 min plus 4 hour marinating time)
In a small saucepan, combine the vinegar, salt and sugar with 1/2 cup of water and simmer over moderate heat until the sugar dissolves. Put the shallots in a small bowl or pint size jar and pour the vinegar mixture on top. Cover and refrigerate for at least 4 hours before using.

1. Preheat the oven to 375
2. In a large heat proof skillet, melt the butter in the olive oil over moderately high heat. Add the carrots, salt and pepper and cook until browned all over, turning occasionally, 3-4 minutes.
3. transfer the skillet to the oven and roast the carrots for 6-8 minutes, until they are just tender but still crisp in the center.
4. Transfer the carrots to a platter and sprinkle with the Urfa Biber. Scatter the pickled shallots on top, squeeze the lime over the carrots and serve with the lebne on the side.