Hot-Honey Carrot Flatbreads with Basil Chermoula from Suzanne Cups
Move over, pizza. It’s time to get excited for a different kind of flatbread: one with honey and carrots! These Hot-Honey Carrot Flatbreads with Basil Chermoula are the perfect way to enjoy the sweet taste of your carrot bounty. Former chef of 232 Bleecker in New York City, Suzanne Cups, created a delicious flatbread recipe that is easy to make and packed full of flavor.
What is Chermoula?
Chermoula is a spicy blend of herbs, aromatics, and spices that is used in Moroccan cuisine. Typical ingredients include cumin, coriander, paprika, chiles, garlic, and lemon. It can be used as a marinade or condiment.
This recipe pairs the spicy basil chermoula with creamy ricotta and sweet carrots to create a unique and balanced flavor.
Full Fat or Low-Fat Ricotta – That is the Question
Regular ricotta has a higher fat content, which makes it taste creamier. Low-fat ricotta can be made by simply removing the whey (the water) and some of the milk solids (the solid part of milk that remains after fermentation). Regular Ricotta will have about 12% moisture compared to regular Ricottas 8%. That’s why regular Ricottas are thicker than low-fat versions.
If you are not trying to actively lose weight, I highly recommend going with full-fat ricotta because it is much creamier!
Want to make your flatbreads from scratch? Be sure to check out our homemade naan or gluten-free naan recipes!
Use leftover chermoula to top your favorite vegetables, pasta dishes or even as a dipping sauce!
Hot-Honey Carrot Flatbreads w/ Basil Chermoula & Ricotta
Ingredients
Basil Chermoula:
- 2 quarts water plus 3 tablespoons (divided)
- 2 tablespoons kosher salt plus 1/2 teaspoon (divided), more to taste
- 1 bunch scallions
- 1 cup packed fresh basil leaves
- 2 tablespoons grapeseed oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon toasted cumin seeds
- 1 teaspoon toasted coriander seeds
Carrots:
- 1 ½ pounds medium multicolored carrots cut diagonally into 1-inch-thick pieces
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ cup honey
- ½ teaspoon Espelette pepper or Cobanero chile flakes more to taste
Other Ingredients:
- 1 ⅓ cups ricotta cheese at room temperature
- 4 about 8- x 6-inch warmed naan
- Flaky sea salt grated lemon zest, and black pepper for garnish
Instructions
- To prepare the basil chermoula, bring 2 quarts of water to a boil in a medium saucepan over medium-high heat. Stir in 2 tablespoons of kosher salt.
- Cut the white and light green parts of scallions into 1/2-inch pieces, and the dark green parts into 1-inch pieces.
- Fill a medium bowl with ice water. Add all sliced scallions to the boiling water and cook for 30 seconds. Then add basil and cook for an additional 10 seconds.
- Drain the scallion and basil mixture and immediately transfer it to the ice bath. Let it stand for 2 minutes, then drain well.
- In a blender, combine the scallion mixture, grapeseed oil, lemon juice, toasted cumin seeds, toasted coriander seeds, and remaining 1/2 teaspoon of kosher salt. Process until smooth, adding up to 3 tablespoons of water gradually as needed to achieve the desired consistency. Season with additional salt to taste.
- To prepare the carrots, preheat the oven to 425°F.
- Toss the carrots with olive oil and kosher salt on a large rimmed baking sheet. Roast until almost tender, about 15 minutes.
- Remove from the oven and drizzle the carrots with honey, then sprinkle with Espelette pepper. Toss to coat.
- Return the carrots to the oven and roast at 425°F until tender and glazed, for about 8 to 12 minutes, stirring every 4 minutes.
- To assemble the flatbreads, spread ricotta evenly over the naan, leaving a 1/2-inch border.
- Top evenly with the roasted carrots and any remaining honey mixture from the baking sheet.
- Drizzle each flatbread with about 1 tablespoon of the prepared chermoula, reserving the remaining chermoula for another use.
- Garnish with sea salt, grated lemon zest, and black pepper to taste.
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