WOW! I hit gold when I tried this recipe. I never heard of or had a pickled vegetable that was grilled and mixed with the perfect chermoula sauce before. Charmoula is always a tasty sauce that is often served with fish. It usually is a lot of herbs with parsley and a lemon taste……….This one is taste completely different with the addition of tahini but was perfect for this recipe. This combination is magical. Usually there is a little story about who came up with the Food & Wine recipes but for this one I had to do the digging myself. I looked up Johnny Clark & Beverly Kim and found out that they won a James Beard best chef award and also have a Michelin Star Restaurant in Chicago. There wasn’t much I had to change in this recipe. A few ingredients I did have to swap out but what I used were very similar. I also didn’t have carrot greens to add to the chermoula. The only part of the recipe that I had to change (maybe because I didn’t have carrot greens?) was the amount of herbs that go into the chermoula…..For me the larger amount of herbs needs to be in the chermoula and the smaller amount is for finishing……..(they had the herbs the other way around)…..I also finished slightly different…The original recipe has you using two tablespoons of chermoula to mix oil and your finishing herbs for finishing. Do what you what it’s all good.

This recipe makes around four servings.

1 Tablespoon black peppercorns

3 cups white vinegar

1 3/4 cups water

2 Tablespoons kosher salt plus extra for seasoning

1 lb carrots (regular size carrots – cut in half and cut each half in half longways (I did not do this but if you are lucky enough to have carrot greens you can add them to the chermoula)

1 1/2 teaspoons cumin seeds

1 1/2 cups lightly packed parsley leaves

1/2 cup lightly packed cilantro (tender stems ok)

1 Thai chile – rough chopped

1 garlic clove

2 cubes or one ounce ice

1/4 cup tahini

1 lemon – just the fresh squeezed juice

freshly ground pepper to taste

2 Tablespoons canola oil

1/3 cup roasted almonds

Directions

In a medium sauce pan toast the black peppercorns over medium high heat till fragrant (about 3 minutes). Add the vinegar, 1 1/2 cups water and two Tablespoons of kosher salted bring to boil. Remove from heat and pour over the carrots. Let sit on counter till cooled to room temperature. Pickle a few hours in the refrigerator or up to over-night.

Next. Toast the cumin seeds on medium high heat swirling the pan till fragrant (about 2 minutes). Blend the seeds, a cup of parsley leaves, (carrot tops if you have them), cilantro leaves, chile, garlic, 1/4 cup water, lemon juice. Add ice and tahini and blend some more. Season with salt and pepper to taste.

Get either your grill ready or use a grill pan in a preheated 420 degree F oven with an oiled grill pan.

Drain off and dry your carrots. (you can discard the brine or reuse it) Toss the carrots with a tablespoon of oil. Grill carrots till tender crisp. Transfer to a plate.

Spread the chermoula on a plate or platter. Top with carrots. finish with parsley and roasted almonds.

A Special THANKS!!! To Johnny Clark and Beverly Kim and Food and Wine Magazine for sharing such a FORKING Amazing recipe! So I could do what I got here!!!