Ingredients
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2 bunches carrots (about 16 small carrots)
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1/3 cup olive oil
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2 tablespoons fresh lemon juice
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1 tablespoon grated lemon zest
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½ teaspoon salt
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½ teaspoon black pepper
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½ cup peeled tigernuts
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¾ cup water
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¼ cup fresh lemon juice
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3 tablespoons olive oil
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1 teaspoon dried coriander
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½ teaspoon cayenne pepper
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½ teaspoon ground cumin
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½ teaspoon black pepper
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1/8 teaspoon salt
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1 garlic clove, optional
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1 tablespoon nutritional yeast, optional
For the sauce
Directions
To begin the sauce: Soak the tigernuts in water for at least 8 hours, or up to 24 hours.
To make the carrots: Preheat the oven to 425°F.
Trim the carrot tops off and wash the carrots well, leaving them unpeeled. Place the carrots in a baking dish and drizzle with the olive oil and lemon juice. Mix to completely coat the carrots, then sprinkle with the lemon zest, salt, and pepper.
Bake for about 30 minutes. Let cool before serving.
Meanwhile, to make the sauce: Transfer the tigernuts and their soaking liquid to a food processor or high speed blender, add, lemon juice, oil, coriander, cayenne, cumin, black pepper, salt, and garlic and nutritional yeast, if using, and pulse until well blended
Chill to the desired temperature and drizzle on top of the cooled carrots. Devour immediately.
Recipe Note
