Roasted Spring Carrots over Herbed Kamut® with Horseradish Yogurt Sauce Recipe

Name: Roasted Spring Carrots over Herbed Kamut® with Horseradish Yogurt Sauce
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: SALAD:; 1 1/2 cups (375 mL) Kamut® (khorasan Wheat); 4 1/2 cups (1.13 L) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth; 20 small spring carrots, stems reserved for garnish; 1/2 cup (125 mL) carrots greens, chopped; 1 cup (250 mL) watercress; 1 cup (250 mL) flat leaf fresh parsley, chopped; 1/2 cup (125 mL) chives, minced; 1/4 cup (60 mL) chervil, minced; 1 shallot, minced; 1 clove garlic, minced; 3 tbsp (45 mL) olive oil; Salt and pepper to taste; HORSERADISH YOGURT SAUCE:; 1 1/2 cups (375 mL) full fat plain yogurt; Lemon juice, 1/2 lemon; 2 cloves garlic, minced; 3 tbsp (45 mL) grated fresh horseradish; 2 tsp (10 mL) mint, minced; Dash of salt

Ingredients

SALAD:
1 1/2 cups (375 mL) Kamut® (khorasan Wheat)
4 1/2 cups (1.13 L) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
20 small spring carrots, stems reserved for garnish
1/2 cup (125 mL) carrots greens, chopped
1 cup (250 mL) watercress
1 cup (250 mL) flat leaf fresh parsley, chopped
1/2 cup (125 mL) chives, minced
1/4 cup (60 mL) chervil, minced
1 shallot, minced
1 clove garlic, minced
3 tbsp (45 mL) olive oil
Salt and pepper to taste
HORSERADISH YOGURT SAUCE:
1 1/2 cups (375 mL) full fat plain yogurt
Lemon juice, 1/2 lemon
2 cloves garlic, minced
3 tbsp (45 mL) grated fresh horseradish
2 tsp (10 mL) mint, minced
Dash of salt

	PREP TIME 10m	COOK TIME 1h20m	TOTAL TIME 1h30m
YIELD 6 servings

Instructions

Bring Campbell’s broth to a boil in a pot with a tight-fitting lid. Add kamut® grains. Cover,reduce heat to low,and simmer for 45-60 minutes. Drain excess liquid. Set aside.
Rinse the carrots and remove stems,place on a tray or bowl. Coat with olive oil and salt. Roast on the grill or under the broiler until blackened and barely soft through the centre (10-20 minutes,depending). Set aside.
In a medium bowl,stir together yogurt and lemon juice. Grate garlic and peeled horseradish root on a microplane grater over the yogurt. Add mint and a dash of salt then taste. Add more horseradish and mint to your liking. Cover and keep in the fridge until you’re ready to serve.
In a large mixing bowl,toss together cooked kamut,spinach (or watercress),parsley,chives,chervil,chopped carrot greens,shallot,garlic,olive oil and salt/pepper. Spread grain-herb salad on a serving platter and top with grilled carrots. Fetch sauce from the fridge and drizzle yogurt generously over the carrots. Garnish with leftover carrot greens and herbs.

Dinner