Ingredients
680 g | young carrots, unpeeled, tops removed and reserved |
900 g | water |
72 g | kosher salt, plus extra for seasoning |
120 g | Greek-style yogurt |
36 g | plus 12 g dry-roasted peanuts, chopped coarse, divided |
35 g | jalapeño chile (1 chile), stemmed, seeds reserved, and cut into ¼-inch pieces |
16 g | plus 4 g coarsely chopped fresh cilantro leaves and stems, divided |
16 g | plus 4 g carrot tops, washed and chopped coarse, divided |
15 g | ice (1 ice cube) |
6 g | finely grated fresh ginger |
6 g | garlic (1 clove), cut into ¼-inch pieces |
1 g | ground coriander |
1½ pounds young carrots, unpeeled, tops removed and reserved |
4 cups water |
½ cup kosher salt, plus extra for seasoning |
1 cup plus ¼ cup coarsely chopped fresh cilantro leaves and stems, divided |
1 cup plus ¼ cup carrot tops, washed and chopped coarse, divided |
½ cup Greek-style yogurt |
3 tablespoons plus 1 tablespoon dry-roasted peanuts, chopped coarse, divided |
1 jalapeño chile, stemmed, seeds reserved, and cut into ¼-inch pieces |
1 ice cube |
1 teaspoon finely grated fresh ginger |
1 garlic clove, cut into ¼-inch pieces |
¼ teaspoon ground coriander |
Essential Equipment
Instructions
- 680 g young carrots, unpeeled
- 900 g water
- 72 g kosher salt
- 120 g Greek yogurt
- 36 g dry-roasted peanuts, chopped coarse
- 35 g jalapeño chile (1 chile), stemmed, seeds reserved, and cut into ¼-inch pieces
- 16 g fresh cilantro leaves and stems, chopped coarse
- 16 g carrot tops, washed and chopped coarse
- 15 g ice (1 ice cube)
- 6 g finely grated fresh ginger
- 6 g garlic (1 clove), cut into ¼-inch pieces
- 1 g ground coriander
- Kosher salt
- For a Charcoal Grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts [2000 grams]). 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.
- 12 g dry-roasted peanuts, chopped coarse
- 4 g fresh cilantro leaves and stems, chopped coarse
- 4 g carrot tops, washed and chopped coarse
Instructions
- 1½ pounds young carrots, unpeeled
- 4 cups water
- ½ cup kosher salt
- 1 cup fresh cilantro leaves and stems, chopped coarse
- 1 cup carrot tops, washed and chopped coarse
- ½ cup Greek yogurt
- 3 tablespoons dry-roasted peanuts, chopped coarse
- 1 jalapeño chile, stemmed, seeds reserved, and cut into ¼-inch pieces
- 1 ice cube
- 1 teaspoon finely grated fresh ginger
- 1 garlic clove, cut into ¼-inch pieces
- ¼ teaspoon ground coriander
- Kosher salt
- 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.
- ¼ cup fresh cilantro leaves and stems, chopped coarse
- ¼ cup carrot tops, washed and chopped coarse
- 1 tablespoon dry-roasted peanuts, chopped coarse