Gorgeously charred sweet and spicy carrots with Chinese Five Spice contrasts with salty umami white bean puree. Compliments will abound. You’re welcome!
Because the five spice leads the carrots to a more Asian flavor profile, I wanted the bean puree following a complimentary path. Thus, instead of preparing a more traditional hummus, I chose slightly more mild white beans, which also provide more visually contrasting color canvas below carrots, skipped olive oil, insisted on roasted tahini, which delivers far more earthy depth of flavor than tahini from unroasted sesame seeds, lime juice, slightly sweeter than lemon and more common in asian dishes, and fish sauce to ensure essential salinity with extra funk and umami! A splash of seasoned rice wine vinegar atop fresh cilantro leaves provides more ferment-y tangy sour contrast. Pistachios give a nice crunch.
If you’ve ever previously roasted or grilled veggies and found them tasty, but not cooked in the middle, you’re not alone. Read on for my DUMMY-PROOF SOLUTION to deliver perfectly CRISPY EXTERIORS with delectably-TENDER CENTERS on EVERY PIECE. We’re going to start by quickly steaming the carrots til tender in microwave before finishing on the grill. No water needed. Veggies are typically >70% water. Applying heat will release some of that liquid providing a perfect steam, whereas additional water boils veggies, permitting more nutrients to escape. No thanks.
And because I really miss George Michael, please indulge me…to the tune of Careless Whispers:
“I’m never gonna blanch again.”
GUESS WHAT? This solution also cuts cooking time by more than 50%. Imperative because 1. I have yet to meet a person who admits to having extra time to spend in the kitchen and 2. We’re already freaking hungry!
O, and yes, you can use this microwave hack on all those veggies you’d like to give a solid roasting! Faux-fried potatoes, sweet potatoes, butternut squash, pumpkin, brussels sprouts, even broccolini.
Again YES, this technique works fabulously before tossing on grill like recipe below, or for a quick broil in the oven or air fryer!
I’ve been delivering consistently perfectly-cooked veggies using this microwave hack for more than a decade, whereas I’ve honestly rarely sat down to a meal at a fine-dining restaurant and found every veggie thoroughly cooked through. Maybe it’s just Los Angeles, but people are so quick to hate on the microwave. However, I felt particularly validated when I learned Top Chef Winner and cooking god Michael Voltaggio is also a HUGE FAN OF THE MICROWAVE. If it’s good enough for a chef of his caliber, then it’s damn-well good enough for me!
Second cooking hack I’m happy to share greatly reduces the amount of oil used and thus, fat in recipe. Firstly, steaming uses no oil. Whereas traditionally grilled or roasted veggies are tossed in a substantial quantity of oil before adding spices and cooking, we will only utilize the absolute least quantity of oil to prevent sticking just before popping on the grill. Once veggies are thoroughly steamed, we toss them in spices. Yes, ground spices stick to wet steamed vegetables even easier than oil on raw veggies! Then use a few spritzes of coconut oil spray on the veggies as well as the grill itself. Awesome! We just cut 28g fat + 240 calories from recipe (assumed 2 Tbsp oil).
INGREDIENTS
Carrots
1 lb whole full-size carrots
2 Tbsp Chinese Five Spice
1/2 tsp cayenne
1 tsp freshly ground black pepper
Coconut oil spray
Umami White Bean Puree
15 oz can white beans / Cannelini beans / Great Northern Beans
1/4 cup lime juice
3 Tbsp roasted tahini
1 clove garlic
1 tsp fish sauce
1 Tbsp freshly ground black pepper
1 Tbsp coriander
1 1/2 tsp cumin
Garnish
2 Tbsp unshelled roasted pistachios
1/2 bunch cilantro
1 Tbsp seasoned rice wine vinegar
DIRECTIONS
Turn on your grill to 450 degrees or high heat. Carefully split carrots vertically in halves.
Place halved carrots into large microwave-safe bowl. Top with a plate, VS plastic lid that might melt or warp. Microwave on high for 6 minutes. Carefully remove from microwave and check carrots, particularly the largest thickest portions, to see that they are thoroughly tender. Cook time varies depending on thickness. Place back in microwave for additional minutes as needed to fully soften.
While carrots steam, prep your garnishes and make Umami White Bean Puree. Grasp cilantro stems just below the lowest leaf. Grasp leaved ends with other hand and gently twist to break cilantro just below last leaf. Discard stems, or if you would like a more herbaceous green puree, set aside to add to your bean puree. Roughly chop cilantro leaves and set aside for final plating. Dice pistachios into tiny pieces. Remember, finely dicing flavorful, but calorie-dense foods such as nuts, dried fruit or cheese permits us to still enjoy these more indulgent foods, as a little goes a longer way without radically altering the healthfulness of your dish!
Once carrots are steamed thoroughly, drain and discard excess water that collected at bottom of bowl. Add Chinese Five Spice, cayenne and black pepper. Toss to coat thoroughly. Then lightly spray with coconut oil + again toss to coat.
Spray hot grill itself with coconut oil. Then carefully place carrots horizontally across the grill’s vertical slats. This placement will deliver those covetable grill marks and prevent carrots from falling through slats! Now, you understand why I was being a stickler about using full-size VS baby carrots.
Close grill + set a 4 minute timer. After 4 minutes, flip each carrot to grill the other side. Grill with lid closed for another 3 minutes. Check your carrots. They’re done when you’ve achieved nice grill marks and a lightly crisped exterior sealing in that tender center. Again, grill time will vary substantially with thickness. So remove carrots grilled to your liking and give the those thick heads extra minutes as needed.
Smear plate with a thick layer of your Umami White Bean Puree. Encourage your inner artist and place those gorgeously grilled carrots atop. Scatter cilantro leaves + diced pistachios. Drizzle platter with rice wine vinegar for a tangy sour contrast.
Now go impress your friends AND DEVOUR!
PRO TIP: Get your pics first. There will not be leftovers 🙂
