If you can’t find Labneh, ricotta or mascarpone will make a fine substitute. A medium to robust oil with a creamy mouthfeel would be great with this dish. The sourness of the labneh and spice in the rye bread needs a punchier oil, while the creamy mouthfeel of the oil compliments the creamy and crunchy nature of the dish.
Recipe developed by Chef Kevin O’Connor for the California Olive Oil Council.
- 1lb carrots, peeled and cut into batons
- 2 tablespoons EVOO
- ⅔ cup of vegetable stock or water
- ⅓ cup Labneh
- 1 tablespoon fresh chopped dill
- Additional EVOO for a finishing drizzle
For the breadcrumbs:
- 1 cup of stale rye bread, cubed
- 2 teaspoons of EVOO
- A pinch of salt
- Preheat the oven to 350°F. Toss the rye bread cubes in 1 teaspoon of EVOO before toasting in the oven for 20 minutes, or until golden brown and crunchy. Remove the bread from the oven and allow to cool before mashing in a mortar and pestle. Once you’ve achieved chunky bread crumbs, stir in an additional 1 teaspoon EVOO and a pinch of salt. Set aside.
- Evenly disperse the carrot batons in a pan that will accommodate them all in one even layer. Add 2 tablespoons of EVOO to the carrots, followed by a pinch of salt and enough water or stock to almost cover the carrots (~⅔ cup depending on the pan size). Bring the liquid to a boil, then reduce to a heavy simmer, stirring the carrots occasionally. Continue cooking this way for 8-10 minutes, or until the liquid has fully cooked off and the carrots are tender. Once the liquid is cooked off, let the carrots cook a bit more in the remaining oil to develop a bit of color. Remove from heat and set aside.
- Spread the labneh across the plate you wish to serve the carrots on. Spoon the carrots over the labneh before adding sprinkling the breadcrumbs and chopped dill over the top. Finish with a victory drizzle of EVOO.