Roasted Carrots With Ayib and Awaze Vinaigrette
Awaze is a spicy pepper paste that is made with berbere, the most important and frequently used red chilli spice blend in Ethiopian cooking.
It can be used as a dip but also works great as a marinade. If you love spicy food, awaze is an amazing paste to have on hand. I always have a jar in my fridge and use it on a daily basis.
My first ebook has the full recipe. Below you will find a recipe for an awaze vinaigrette.
This recipe is my take on Marcus Samuelsson's Roasted Carrots With Ayib and Awaze Vinaigrette. I have made his recipe several times and simplified it a bit. This is a delectable side dish and a great pick if you want impress your friends or show off your cooking skills.
Prep time: 10mins
Cooking time: 30mins
Servings: 2 servings
Ingredients
- 250g carrots, peeled and cut diagonally
- 250g parsnips, peeled and cut diagonally
- 1 orange, thinly sliced into rounds
- 1 tablespoon Amaarech Korerima
- Olive oil
- Salt & pepper
- 1/2 cup fresh parsley
- 1 cup ayib (vegan Ethiopian cottage cheese - recipe in ebook vol 2) – or substitute with feta or cottage cheese
For the quick awaze vinaigrette
- 1 tablespoon Amaarech berbere blend
- 1/2 teaspoon Amaarech mitmita blend
- 3-4 tablespoons nitter qibbeh at room temp (check my previous blog post on How to make vegan Ethiopian clarified butter at home! for a step-by-step guide on how to make it) or olive oil
- 2 -3 tablespoons of lemon juice
- 1 teaspoon mustard
- 1 teaspoon maple syrup
- Salt to taste
Directions
- Line a baking tray with parchment paper, add the carrots, parsnips, and orange slices.
- Season with olive oil, korerima, salt, pepper and roast in a preheated oven tossing halfway for 30 to 40 mins, or until fork tender. Let the veggies cool slightly.
- While the veggies are roasting, make the quick awaze vinaigrette by whisking the ingredients listed above together. Set aside.
- Transfer the veggies onto a plate, top with the parsley and ayib, and drizzle a generous amount of the awaze vinaigrette on top.