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Mar 19, 2018
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Recipe: Mushroom-Pesto Toasts

Wednesday, March 7th, 2018



Baked writer Amrita Song swaps sugar for sheet pans in her new recipe column. Each month, she’ll create a complete meal on one sheet pan, saving valuable post-meal clean up time. Don’t worry your sweet tooth, though – Baked will still feature show-stopping desserts once a month.

I’m not a fan of mushrooms, but my husband is. Unfortunately for him, I do the grocery shopping, so he hardly gets to eat them. It’s also why I rarely feature mushroom dishes on this column. I decided to surprise him recently with a few slices of mushroom toast for a healthy vegetarian dinner. I used different mushrooms varieties, paired them with pesto and served them on top super soft brioche.


Mushroom Toast
Inspired by a Food Network recipe 
2 servings

4 slices brioche
1 lb. mixed mushrooms, stemmed (I like a mixture of shiitakes, portobellos, oysters and baby bellas.)
2 Tbsp. canola or avocado oil
2 tsp. garlic powder
1 tsp. smoked paprika
½ tsp. kosher salt
Freshly ground black pepper, to taste
4 Tbsp. pesto
Boursin cheese (optional)

• Preheat the broiler.
• Place the brioche on a baking sheet in a single layer. Toast under the broiler 1 to 2 minutes per side. Remove and set aside.
• Preheat the oven to 425 degrees.
• In a mixing bowl, toss the mushrooms, oil, garlic powder, paprika, salt and black pepper, until the mushrooms are evenly coated.
• Spread the mushrooms on a baking sheet in a single layer and roast 35 minutes, occasionally tossing them to cook evenly.
• Coarsely chop the mushrooms. Cover each toast slice with 1 tablespoon pesto. Evenly divide the mushrooms atop the pesto, then top with cheese, if desired. Serve immediately.

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song in Motion


Recipe: Strawberry-Filled Hostess Cupcakes

Monday, February 12th, 2018




Hostess CupCakes are a source of nostalgia for many, and I’m sure purists won’t appreciate my messing with a classic. Still, I’ve always wondered what I could do with different flavors of filling, so I infused the sugary marshmallow with pulverized Trader Joe’s freeze-dried strawberries. These are extremely potent – the flavor is just as strong as fresh strawberries. I also added a tiny drop of lavender extract to give the filling a rounded floral note, but it’s not necessary if you don’t have lavender at hand.

These moist, super soft cupcakes contain a gooey, sticky filling that smells and tastes like fresh strawberries, all topped with a thick, fudgy chocolate ganache. It’s a pleasant twist on a classic, minus all the preservatives and transfats. Happy Valentine’s Day – and happy baking!


Strawberry-Filled Chocolate Cupcakes
Adapted from recipes from Cook’s Illustrated and My Baking Addiction
24 cupcakes

1½ cup hot coffee
6 oz. bittersweet chocolate, finely chopped
⅔ cup cocoa powder
¾ cup canola or vegetable oil
4 eggs
4 tsp. distilled white vinegar
2 tsp. vanilla extract
1½ cups bread flour
2 cups sugar, divided
1 tsp. baking soda
1 tsp. plus a pinch of kosher salt, divided
¼ cup light corn syrup
2 egg whites
2 Tbsp. water
¼ tsp. lavender extract (optional)
1 1.2-ounce bag Trader Joe’s freeze-dried strawberries, pulverized to a powder
½ cup heavy whipping cream
8 oz. semisweet chocolate, finely chopped
2 Tbsp. butter

• Preheat the oven to 350 degrees. Line 2 12-cup muffin tins with cupcake liners.
• In a large mixing bowl, whisk together the coffee, bittersweet chocolate and cocoa powder until the chocolate melts completely. Refrigerate or let rest until it comes to room temperature.
• Whisk in the oil, eggs, vinegar and vanilla, then use a spatula to fold in the flour, 1½ cups sugar, baking soda and 1 teaspoon salt.
• Evenly divide the batter between the cupcake liners. Bake about 17 minutes, until a knife inserted in the center of a cupcake comes out clean. Let cool completely.
• Use a knife or a cupcake corer to make ½-inch wide-wells in the top of each cupcake, being careful not to go through the bottom. Reserve the removed pieces of cake. Set aside.
• In a saucepan over medium heat, bring a few inches of water to a simmer. Place the remaining ½ cup sugar, corn syrup, egg whites, water, the remaining pinch of salt and lavender, if using, in a small stainless-steel bowl, then place the bowl over the saucepan to create a double boiler. Use a spatula to mix the ingredients constantly until it reaches 175 degrees, about 8 minutes. Remove from heat.
• Use an electric beater on high speed to whip the mixture until it becomes soft and fluffy, about 5 minutes. Add the strawberry powder and beat again until combined.
• Reserve 2 tablespoons of the marshmallow filling to decorate the cupcakes. Use a spoon to fill the holes in each cupcake with around 1 tablespoon filling, but don’t fill completely. Cover each hole with the reserved pieces of cake. The marshmallow should be completely encased inside the cupcake. Set aside.
• In a small saucepan over medium to low heat, warm the cream until it reaches a simmer. Remove from heat and stir in the semisweet chocolate and the butter until just submerged. Let rest 2 minutes, then whisk gently until the chocolate melts. Let cool until it’s warm to the touch.
• Use a spoon to spread about 2 tablespoons on top of each cupcake. Let rest 30 minutes to cool and firm up.
• Place the remaining 2 tablespoons marshmallow filling in a small zip-top bag. Snip 1 corner and use to pipe loops or other designs on the cupcakes.

Photo by Amrita Song 

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song in Motion

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Recipe: Sheet-Pan Gnocchi and Veggies

Wednesday, January 10th, 2018



Baked writer Amrita Song swaps sugar for sheet pans in her new recipe column. Each month, she’ll create a complete meal on one sheet pan, saving valuable post-meal clean up time. Don’t worry your sweet tooth, though – Baked will still feature show-stopping desserts once a month.

Most people boil gnocchi for a quick meal, but have you tried roasting them? This method crisps the edges a bit, giving them a nice texture. It’s also much easier to toss everything together with the veggies and let the oven do all the work. Serve with grated cheese, and you’ve got a tasty weeknight meal.


Roasted Gnocchi and Veggies
3 to 4 servings

1 lb. frozen gnocchi
1 long link kielbasa, quartered
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
About 1 cup cherry tomatoes, halved
1 small red onion, cut into 1-inch pieces
3 cloves garlic, minced
2 Tbsp. avocado oil*
1 tsp. chopped fresh thyme
¼ tsp. kosher salt
Freshly ground black pepper, to taste
Grated Parmesan cheese, to serve

• Preheat the oven to 450 degrees.
• In a large mixing bowl, combine the gnocchi, kielbasa, bell peppers, tomatoes, onion, garlic, oil, thyme, salt and pepper, making sure everything is evenly coated with oil. Spread the mixture onto a large rimmed sheet pan in an even layer.
• Roast 10 minutes, stir, then roast another 10 minutes, until the gnocchi are plump and the vegetables are fork-tender.
• Serve topped with Parmesan cheese.

*You can use olive oil, but I prefer avocado oil because it has a 500-degree smoke point.

Photo by Amrita Song 

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song in Motion

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Recipe: Marble Peppermint Cake Pops

Thursday, December 14th, 2017



Everyone makes cookies at Christmas. While cake pops will never replace this tradition, they are a welcome departure from normal frosted sugar cookies. Cake pops are less fussy than a properly layered cake, and it’s a great activity for kids, too. The soft cake inside is gooey, and a white chocolate coating adds a crunch before it melts in your mouth.

I’m prone to saving all my cake scraps in the freezer and pulling them out for moments like these, but you can also make cupcakes or a simple cake, let it sit out overnight, then crumble it up in a bowl. I prefer to mix it with cream cheese because it cuts the sweetness from the chocolate coating, but any frosting you have on hand will do. The marbled look is fun, easy to do and makes a great presentation. Merry Christmas and happy holidays!


Marble Peppermint Cake Pops
24 to 30 pops

½ cup (1 stick) room-temperature butter
¾ cup sugar
2 room-temperature eggs
1 tsp. peppermint extract
1¼ cup flour
¼ cup sour cream
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. kosher salt
4 oz. cream cheese
20 oz. white chocolate melting wafers
Green and red food coloring

Special equipment: 24 to 30 lollipop sticks

• Preheat the oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners.
• In the bowl of a stand mixer, beat the butter and sugar on high speed until fluffy, about 4 minutes. Add the eggs and peppermint and beat to incorporate.
• Use a rubber spatula to fold in the flour, sour cream, baking powder, baking soda and salt. Evenly divide the batter among the 12 cupcake liners.
• Bake about 15 minutes, until a toothpick inserted into a cupcake comes out mostly clean with a few crumbs attached. Let cool completely.
• Remove the cupcakes from the muffin tin and let rest uncovered at room temperature, 1 day so they become slightly stale.
• Crumble the cupcakes into a large mixing bowl. Use your hands to mix in the cream cheese until the mixture is moldable. Roll pieces into 24 to 30 golf ball-sized pieces and place on a sheet tray. Refrigerate at least 30 minutes or up to 4 hours.
• Place the white chocolate in a glass bowl and microwave 30 seconds. Stir and microwave another 30 seconds, repeating until the chocolate is completely melted.
• Evenly divide half the melted chocolate into 2 small bowls; set the remaining melted chocolate aside. Add a few drops red food coloring to one small bowl and green to the other. Use forks to gently swirl the food coloring to create a marbled look, but don’t completely mix in.
• Dip 1 lollipop stick into the plain white chocolate, then slide the cake ball onto the stick. Dip the cake pops into a red or green marbled chocolate bowl and carefully turn to coat and transfer the marbled effect to the cake pop. Let any excess chocolate drip back into the bowl. Place the stick into a colander hole, piece of Styrofoam or a deep container of sugar to let the chocolate dry.
• Repeat with the remaining cake pops. You may need to melt and add color to more white chocolate to maintain the marbled look.
• Serve the cake pops immediately or store frozen in a zip-top bag up to 1 month. Thaw at room temperature 30 minutes before serving.

Amrita Song is a longtime contributor to Sauce Magazine. 

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Recipe: Cranberry Beignets

Wednesday, November 22nd, 2017



Let’s face it: Everyone has cranberry sauce leftover after a Thanksgiving meal. You’d notice if it was missing from the table, but there’s only so much you can take of its sweet-tartness when the rest of your plate is piled high with comfort food. So what to do with the extra sauce? I’m here to help.

I intended to make jelly doughnuts, but I couldn’t find my round cookie cutter, so I had to use my square one instead. To my surprise, the only difference between beignets and doughnuts are their shape … so I made beignets!

Jelly-filled beignets can be made the night before and refrigerated to rise overnight, or you can start them earlier in the morning in time for a late weekend brunch. They are adaptable; swap the citrus zest for a teaspoon of vanilla or almond extract. Fill them with leftover cranberry sauce, toss them in sugar and serve immediately to people you love.


Cranberry Beignets
Adapted from a recipe at Smitten Kitchen 
8 to 10 servings

3 oz. lukewarm milk
2 Tbsp. granulated sugar
1¼ tsp. active dry yeast
1 egg yolk
Zest of half a lemon or orange
1 Tbsp. butter, softened
1 cup plus 2½ Tbsp. all-purpose flour, plus more for dusting
Pinch of kosher salt
Vegetable oil, for deep-frying
½ cup cranberry sauce
Powdered sugar to coat

• Mix the milk, sugar and yeast in a large bowl and let sit for 5 minutes, until it starts to foam.
• Whisk in the yolk, zest and butter until combined. Add the flour and the salt, then mix with your hands to bring the dough together into a sticky ball. Transfer it to a well-oiled mixing bowl and let rise in a dark corner about 1 hour.
• On a lightly floured surface, roll the dough about 2 inches thick. Use a square cookie cutter or sharp knife to cut 2-by-2-inch squares and place on a cookie sheet. Cover with oiled plastic wrap and let rise in a dark corner 2 to 4 hours or refrigerate overnight.
• In a large high-sided pan, preheat 2 inches oil to 350 degrees over medium heat. If you don’t have a thermometer, check if the oil is ready by placing a wooden spoon handle into the hot oil. When bubbles form around it, the oil is ready.
• Working in batches, fry 3 to 4 beignets about 30 seconds to 1 minute, then carefully flip and fry another 30 seconds to 1 minute, until browned all over. Use a spider to remove the doughnuts and drain on a paper-towel lined plate and let cool. Repeat with the remaining dough.
• Fill a piping bag fitted with a round nozzle with cranberry sauce. Poke a hole into the side of the doughnuts with the nozzle, then gently fill with cranberry sauce until a bit of jam sticks out.
• Serve immediately covered in sifted powdered sugar.

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song in Motion

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Recipe: Pumpkin Spice Macarons

Wednesday, October 25th, 2017



These macarons are adorable and full of pumpkin spice goodness. I added pumpkin pie spice to the shells, and the filling is a French yolk buttercream with pumpkin puree, espresso and, yes, even more pumpkin pie spice blended in. Sandwiched together, these macarons are crisp on the outside and soft and gooey on the inside. Kids can even join in the fun using edible ink markers to draw jack-o-lanterns on them. They’re perfect for your Halloween celebration or any fall festivities.


Pumpkin Spice Macarons
15 to 20 macarons

For best results, weigh the ingredients.

100 g. egg whites
35 g. granulated sugar
200 g. powdered sugar
120 g. almond flour
½ Tbsp. pumpkin pie spice
Orange food coloring gel
Green food coloring gel
Pumpkin Spice Filling (recipe follows)
Black edible ink marker (optional)*

• Line 2 baking sheets with a silicone baking mat or parchment paper.
• In the bowl of a stand mixer, beat the egg whites and granulated sugar on high speed until stiff. The mixture should not move when the bowl is turned upside down.
• Sift the powdered sugar, almond flour and pumpkin pie spice into a mixing bowl. Using a spatula, gently fold the dry ingredients into the whipped egg whites. Reserve ¼ cup batter and set aside.
• In the large bowl, add the orange food coloring and mix until the desired hue is reached. Using another clean spatula, add the green food coloring to the reserved batter and mix until the desired hue is reached.
• Add the orange batter to a pastry bag fitted with a round tip. Hold the bag perpendicular to a baking sheet and pipe 1½-inch circles about 1½ inches apart. The batter will spread slightly. When the sheet is full, rap the baking sheets on the counter a few times to settle the batter and remove any air bubbles.
• Add the green batter to piping bag fitted with a small round tip and pipe little mounds at the top each orange circle to mimic a stem.
• Let the cookies rest at least 15 to 30 minutes or up to 2 hours, until the tops are dry to the touch.
• Move the racks to the center of the oven and preheat to 285 degrees.
• Bake 8 minutes, leaving the oven slightly ajar to let air escape (use a wooden spoon to prop the door open, if needed). Rotate the cookies and bake another 8 minutes.
• Let cool completely by carefully lifting the silicone mats or parchment paper from the baking sheets and resting them on the counter or a cooling rack. Remove the cooled cookies and pair them according to size.
• Use the edible ink marker to carefully draw jack-o-lantern faces on the macarons, if desired.
• Assemble the macarons by using a spoon to gently add filling into the center of 1 shell. Top with its partner, then gently push down and twist to spread the filling out. The macarons are best served after 12 hours so the flavors have time to meld. Store refrigerated up to 1 week or frozen 2 to 3 months in an airtight container.


Pumpkin Spice Macaron Filling

3 egg yolks
¼ cup water
½ cup sugar
¾ cup (1½ sticks) butter
¼ cup pumpkin puree
2 Tbsp. espresso
1 tsp. pumpkin pie spice

• In a mixing bowl, beat the egg yolks. Set aside.
• In a medium saucepan, bring the sugar and water to 238 degrees over medium heat (use a candy thermometer).
• Slowly add the hot syrup to the egg yolks, whisking briskly, until combined. Whisk until the yolk mixture has cooled.
• Use a hand mixer on medium-high speed to beat in the butter, then the pumpkin puree, then the espresso and pumpkin pie spice. The filling should be loose enough to spread, but not watery. Refrigerate to thicken, if needed.

* Edible ink markers are available online or at Michaels in Brentwood.

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song in Motion

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Recipe: Diwali Desserts

Thursday, October 12th, 2017



Hindus around the world light up the night next week during Diwali, the annual festival of lights that takes place Oct. 19 this year. The holiday celebrates good triumphing over evil and light overcoming darkness with firecrackers, homes decorated with elaborate designs of colored rice flour and flower petals, and an abundance of sweets.

Some of the fancier, heavier desserts include gulab jamun (milky doughnuts balls in sugar syrup), jalebi (chickpea-flour fritters also soaked in sugar syrup) or ras malai (cottage cheese dumplings steeped in milk syrup). You can purchase them, of course, but many Indians like to make lighter desserts at home and distribute them in boxes to family and friends.

Cows are considered holy in Hinduism, and many people in ancient times owned cows or had access to their milk. There are 150 or more milk-based desserts made for Diwali, and I’m sharing two of my South Indian family’s favorites.

Historically, most Indian homes didn’t have ovens (and many still don’t), so Diwali desserts are often made on the stovetop with lots of stirring and patience. Prior to the days of condensed milk, chefs it cooked down, which took hours of constant stirring. Now, the recipes are a bit more simplified but still require 20 to 30 minutes of stovetop mixing.

This results in lightly sweetened milky desserts, like burfi (also known by sandesh or peda depending on the region) adorned with some finely chopped pistachios or almonds. This burfi recipe is just a base. Many households adapt it to suit their family tradition, adding mango puree, saffron, cardamom or cocoa powder.

Another common dessert is yogurt-based pudding called shrikhand. This is typically made by straining whole-milk plain yogurt through cheesecloth for several hours, but my mother discovered that using Greek yogurt saves all that hassle. I’ve included her recipe for a lovely, sweetened shrikhand perfumed with cardamom and saffron.



Milk Burfi
20 to 30 pieces

Customize this recipe with your favorite flavors. Add ¼ cup mango puree or 3 tablespoons cocoa powder with the dairy at the beginning of the recipe, or mix a few strands of saffron or ¼ cup shredded sweetened coconut with the cardamom.

1 15-oz. package ricotta cheese
1 14-oz. can condensed milk
½ cup (1 stick) butter
½ tsp. cardamom ground
Handful pistachio or almond slivers

• Line a baking sheet with parchement paper.
• In a medium saucepan over medium heat, use a rubber spatula to constantly stir the ricotta, milk and butter 20 to 30 minutes until it comes together. Add the caradmon and reduce the heat to low.
• Place a small piece of dough on the baking sheet. If it does not shift of spread, transfer the dough onto the baking sheet. Use your hands or a rolling pin to roll the dough to ½-inch thickness.
• Use a cookie cutter to make shapes and decorate with pistachio and almond slivers, or use your hands to make small balls of dough, then flatten a bit between your palms. Make a small indentation in the center to fill with the pistachio or almond slivers.
• Refrigerate and serve chilled or at room temperature.




6 to 8 servings

½ tsp. saffron
1 tsp. milk
1 32-oz. containter plain full-fat Greek yogurt
1 16-oz. container sour cream
¾ cup sugar
½ tsp. cardamom
Dried fruit or nuts like pistachios or almonds, for garnish (optional)

• Soak the saffron in the milk.
• In a large mixing bowl, beat the yogurt, sour cream and sugar on medium speed until the sugar dissolves and mixtures isn’t grainy.
• Add in the cardamom and the saffron and milk. Taste and adjust the spices and sugar as needed.
• Serve in bowls and top with dried fruit and nuts, if desired.

Photos by Amrita Song

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song in Motion

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Recipe: Cloud Eggs

Thursday, September 14th, 2017



Cloud eggs are the latest Instagram-worthy breakfast trend. They are so simple to put together, and they make a gorgeous presentation. The egg whites are fluffed up beforehand, so they are soft and airy. The pesto underneath adds lovely herbal seasoning, and the runny yolk provides a nice texture. Serve alongside toast and bacon or sausage.


Cloud Eggs
Inspired by a recipe from Rachel Ray Every Day  
6 servings

6 eggs
3 Tbsp. pesto
Kosher salt and freshly ground black pepper, to taste

• Preheat the oven to 450 degrees. Lay out a baking sheet with a sheet of parchment paper.
• Separate the eggs, carefullly keeping the yolks intact.
• Whip the egg whites with an electric beater on medium speed until fluffy and stiff.
• Spoon the fluffy whites into 6 mounds atop the parchment paper. Use the back of the spoon to make an indentation in the middle of each white. Gently place ½ tablespoon pesto inside each indentation. Season the egg whites with salt and pepper.
• Bake 3 minutes, then remove the baking sheet from the oven. Carefully spoon 1 egg yolk into each indentation, then bake 2 to 4 minutes to your desired doneness. Serve immediately.

Photo by Amrita Song 

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

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Recipe: Crispy Granola

Thursday, September 7th, 2017



I confess I have never been a fan of granola, but now I will have to amend that statement to “I have never been a fan of store-bought granola.” This granola is magnificent with yogurt or even just eaten plain as a snack. The cardamom and vanilla add a nice bit of spice, and the whole batch together tastes toasty and not too sweet.

This combo of dried fruit and nuts is my particular favorite. You can change any of the mix-ins according to your preference, and even omit the nuts entirely for a nut-free variation. For a gluten-free option, make sure your oats are gluten-free and omit the wheat germ. This makes enough to share – though you may not want to.


Crispy Granola
Adapted from a recipe at Serious Eats
About 9 cups

3 cups old-fashioned rolled oats
1/3 heaping cup wheat germ
1 heaping Tbsp. chia seeds
1 cup buttermilk
½ cup (1 stick) butter, melted
¾ cup sugar
2 tsp. vanilla bean paste or 1 split and scraped vanilla bean
1 tsp. cardamom
½ tsp. kosher salt
¾ cup pumpkin seeds
½ cup cashews
½ cup sliced almonds
1 tsp. olive oil
½ cup dried blueberries
½ cup dried tart cherries
½ cup golden raisins

• In a large mixing bowl, combine the oats, wheat germ and chia seeds. Stir in the buttermilk and melted butter until evenly coated. Cover with a towel and set aside 20 minutes, until the oats appear dry.
• Stir in the sugar, vanilla, cardamon and salt and toss to coat evenly. Cover with a towel and set aside 30 minutes, until the mixture looks loose and damp.
• Meanwhile, preheat the oven to 350 degrees.
• Spread the pumpkin seeds, cashews and almonds on a parchment-lined baking sheet. Bake 10 minutes, until fragrant and beginning to brown. Transfer to a large mixing bowl, toss with the oil and stir in the blueberries, dried cherries and raisins. Set aside.
• Reduce the oven temperature to 300 degrees.
• Spread the oat-mixture in an even layer across the same baking sheet. Bake 75 to 100 minutes, stirring the granola every 20 to 25 minutes, until the oats are toasted and dry.
• Add the toasted oats to the dried fruit and nuts, stir to combine, then return to the baking sheet and let cool completely. Transfer to airtight containers. The granola can be stored for several weeks at room temperature.

Amrita Song is the owner and baker at Mila Sweets.

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Recipe: Roast Carrots with Whipped Yogurt

Monday, August 21st, 2017



I love roasting vegetables, but I’ve never been a fan of carrots. I think this was due partly to my dear mom forcing me to eat her rubbery carrot rounds with mustard seeds. To this day, I’m still not a fan of carrots sliced in rounds.

But when I saw a gorgeous bundle of multicolored carrots at the store, I decided to give them another shot. These turned out so much tastier than I expected. The carrot’s natural sweetness really shines here, and the nice light addition of herbs is a nice complement. This is a perfect side dish, and tastes like classic comfort food. Enjoy and happy baking!


Roasted Carrots
Adapted from a New York Times recipe 
3 to 4 servings

1 lb. carrots, peeled and cut into 2-inch pieces
1-2 Tbsp. avocado oil
1 tsp. fresh thyme
Kosher salt and freshly ground black pepper to taste
2 Tbsp. chopped parsley
¾ cup plain Greek yogurt, plus more as needed
¼ cup heavy cream

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil wiped with oil.
• In a mixing bowl, toss the carrots with the oil and thyme. Spread the carrots onto the baking sheet in an even layer and sprinkle with salt and pepper. Cover with foil and bake 20 minutes.
• Reduce the heat to 375 degrees and bake another 10 to 15 minutes until the carrots are tender.
• In a small bowl, use an electric mixer to whip the yogurt and cream on medium-high speed until thick and stiff.
• Transfer the carrots to a serving bowl and gently toss with parsley. Season to taste with salt and pepper. Serve with the whipped yogurt.

Amrita Song is a longtime Sauce contributor who owns Mila Sweets. 

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