More About Hot Honey–Carrot Flatbreads with Basil Chermoula
Ingredients
Basil Chermoula
2 quarts plus up to 3 tablespoons water, divided
2 tablespoons plus 1/2 teaspoon kosher salt, divided, plus more to taste
1 bunch scallions
1 cup packed fresh basil leaves
2 tablespoons grapeseed oil
2 teaspoons fresh lemon juice
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
Carrots
1 ½ pounds medium-size multicolored carrots, cut diagonally into 1-inch-thick pieces
2 tablespoons olive oil
1 teaspoon kosher salt
¼ cup honey
½ teaspoon pepper or Cobanero chile flakes, or more to taste
Additional Ingredients
1 ⅓ cups ricotta cheese, at room temperature
4 (about 8- x 6-inch) naan, warmed
Flaky sea salt, grated lemon zest, and black pepper, for garnish
Directions Make the basil chermoula
Step 1
Bring 2 quarts water to a boil in a medium saucepan over medium-high. Stir in 2 tablespoons kosher salt. Slice white and light green parts of scallions into 1/2-inch pieces. Slice dark green parts of scallions into 1-inch pieces. Fill a medium bowl with ice water; set aside. Add all sliced scallions to boiling water; cook, stirring occasionally, 30 seconds. Add basil; cook 10 seconds. Drain and immediately transfer mixture to ice bath. Let stand 2 minutes. Drain well.
Step 2
Place scallion mixture, grapeseed oil, lemon juice, cumin seeds, coriander seeds, and remaining 1/2 teaspoon kosher salt in a blender. Process until smooth, about 45 seconds, adding up to remaining 3 tablespoons water, 1/2 tablespoon at a time, as needed to reach desired consistency. Season with additional salt to taste.
Make the carrots
Step 3
Preheat oven to 425°F. Toss together carrots, olive oil, and kosher salt on a large, rimmed baking sheet. Roast until almost tender, about 15 minutes. Remove from oven. Drizzle carrots with honey, and sprinkle with Espelette; toss to coat. Roast at 425°F until carrots are tender and glazed, 8 to 12 minutes, stirring every 4 minutes.
Step 4
Spread ricotta evenly over naan, leaving a 1/2-inch border. Top evenly with carrots and any remaining honey mixture from baking sheet. Drizzle each flatbread with about 1 tablespoon chermoula; reserve remaining chermoula for another use. Garnish with sea salt, lemon zest, and black pepper.
Make Ahead
Chermoula can be refrigerated in an airtight container up to 2 days.
Basil Chermoula
2 quarts plus up to 3 tablespoons water, divided
2 tablespoons plus 1/2 teaspoon kosher salt, divided, plus more to taste
1 bunch scallions
1 cup packed fresh basil leaves
2 tablespoons grapeseed oil
2 teaspoons fresh lemon juice
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
Carrots
1 ½ pounds medium-size multicolored carrots, cut diagonally into 1-inch-thick pieces
2 tablespoons olive oil
1 teaspoon kosher salt
¼ cup honey
½ teaspoon pepper or Cobanero chile flakes, or more to taste
Additional Ingredients
1 ⅓ cups ricotta cheese, at room temperature
4 (about 8- x 6-inch) naan, warmed
Flaky sea salt, grated lemon zest, and black pepper, for garnish
Directions Make the basil chermoula
Step 1
Bring 2 quarts water to a boil in a medium saucepan over medium-high. Stir in 2 tablespoons kosher salt. Slice white and light green parts of scallions into 1/2-inch pieces. Slice dark green parts of scallions into 1-inch pieces. Fill a medium bowl with ice water; set aside. Add all sliced scallions to boiling water; cook, stirring occasionally, 30 seconds. Add basil; cook 10 seconds. Drain and immediately transfer mixture to ice bath. Let stand 2 minutes. Drain well.
Step 2
Place scallion mixture, grapeseed oil, lemon juice, cumin seeds, coriander seeds, and remaining 1/2 teaspoon kosher salt in a blender. Process until smooth, about 45 seconds, adding up to remaining 3 tablespoons water, 1/2 tablespoon at a time, as needed to reach desired consistency. Season with additional salt to taste.
Make the carrots
Step 3
Preheat oven to 425°F. Toss together carrots, olive oil, and kosher salt on a large, rimmed baking sheet. Roast until almost tender, about 15 minutes. Remove from oven. Drizzle carrots with honey, and sprinkle with Espelette; toss to coat. Roast at 425°F until carrots are tender and glazed, 8 to 12 minutes, stirring every 4 minutes.
Step 4
Spread ricotta evenly over naan, leaving a 1/2-inch border. Top evenly with carrots and any remaining honey mixture from baking sheet. Drizzle each flatbread with about 1 tablespoon chermoula; reserve remaining chermoula for another use. Garnish with sea salt, lemon zest, and black pepper.
Make Ahead
Chermoula can be refrigerated in an airtight container up to 2 days.
Did you know you can follow any of our 175 Special Interest calendars and stay informed better than ever before? See them here. You can also create your own public or private calendar here. Post events to your calendar and ours at the same time! Terms and conditions may vary based on the policies of your local Town Planner publisher.
To learn more, watch our intro video!