Well, I guess the dark days have arrived again. It’s kind of weird, how long it takes to adapt to the early, dark evenings, isn’t it? So frustrating, when you are coming home at 3 p.m. and it is already dark. You feel like you lost an entire day! Also it is affecting the food photography quite a lot, because the daylight is much softer which makes the food seem more appealing and realistic in the pictures… But this specific problem is probably not very relatable for you guys. Luckily, I have found a way to deal with the darkness, and of course most of it is taking place in the kitchen 😉
I found a variation of this recipe on the internet and I was intrigued by the new, oriental kind of taste. Unfortunately, I did not have all of the exotic spices at home, so I tried my best to make it work with what I usually have on the shelves. The result was pretty good, I would say and thanks to the butter that was added to the bulgur, not even dry as I thought it would be 🙂 So all in all, I think this is a great recipe with a (at least to me) new way of presenting carrots as a kind of meat replacement.
Ingredients (serves 2):
200 ml bulgur
300 ml water
3-4 spring onions
5 medium sized carrots
Instant vegetable broth
1 handful of fresh peppermint
Cumin, coriander, salt, pepper, nutmeg
1 tsp butter
70 ml plain yoghurt
50 g feta
Bring the 300 ml water to boil in a water kettle and transfer to a small pot. Resolve enough vegetables broth in the water (corresponding to the 300 ml). Pour in the bulgur and let simmer on low heat for 5 minutes. Take off the heat and let the bulgur soak in the remaining water. Wash the spring onions, carrots and mint leaves. Chop the onions into fine bits, take 2 tbsp aside for decoration, and start glazing the rest on medium heat in a large pan. Cut the carrots lengthwise in half and then again each of the halves, so you end up with thin stripes. Once the onions become translucent, add the carrots and braise for about 3 minutes. Season them strongly with cumin, coriander, salt and pepper and a pinch of nutmeg.
Braise for another 2 minutes. Then deglaze with 100 ml water and let simmer until most of the water has evaporated. In the meantime you can prepare the dip/ sauce by blending feta and yoghurt together using a hand-held blender, season with salt and pepper. Chop the mint coarsely and add to the warm bulgur together with a teaspoon of butter. Serve bulgur and carrots together, sprinkle with the remaining spring onions and enjoy with the feta dip.
Tip: Add a bit of lemon zest or lemon juice to the dip to add a bit of sourness.