Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Roasted Spring Carrots over Herbed Kamut with Horseradish Yogurt Sauce https://www.metro.ca/userfiles/image/recipes/carottes-de-printemps-rotiessur-kamut-aux-herbes-sauce-yogourt-au-raifort-10280.jpg PT10M PT1H20M PT1H30M
Bring Campbell's broth to a boil in a pot with a tight-fitting lid.Add kamut grains.Cover, reduce heat to low, and simmer for 45-60 minutes.Drain excess liquid. Set aside.Rinse the carrots and remove stems, place on a tray or bowl.Coat with olive oil and salt.Roast on the grill or under the broiler until blackened and barely soft through the centre (10-20 minutes, depending). Set aside.In a medium bowl, stir together yogurt and lemon juice.Grate garlic and peeled horseradish root on a microplane grater over the yogurt.Add mint and a dash of salt then taste.Add more horseradish and mint to your liking.Cover and keep in the fridge until you're ready to serve.In a large mixing bowl, toss together cooked kamut, spinach (or watercress), parsley, chives, chervil, chopped carrot greens, shallot, garlic, olive oil and salt/pepper.Spread grain-herb salad on a serving platter and top with grilled carrots.Fetch sauce from the fridge and drizzle yogurt generously over the carrots.Garnish with leftover carrot greens and herbs.Tips:Pairs well with braised lamb chops or grilled lamb kabobs.Components can be made ahead when stored separately.Extra yogurt with minced mint makes for an excellent sauce for lamb when paired together.Grain Substitution: Salad can be easily replicated with pearl barley, spelt, or accompanied with French (De Puy) Lentils.
6
4 1 4 4
sauce : 1 1/2 cup (375 mL) full fat yogurt juice of 1/2 lemon 2 clove garlic, minced 3 Tbsp. (45 mL) grated fresh horseradish 2 Tbsp. (30 ml) mint, minced dash of salt
Roasted Spring Carrots over Herbed Kamut with Horseradish Yogurt Sauce

Roasted Spring Carrots over Herbed Kamut with Horseradish Yogurt Sauce

Rate this recipe
1 Vote
6
servings
0:10
Preparation
1:20
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • salad

  • 1 1/2 cups
    (375 mL)
    kamut (khorasan wheat)
    You might like:

    Flyer Deals  (3)
    ANNIE'S CEREAL

    ANNIE'S CEREAL

    $4.49 ea.

    235 - 260 g SELECTED VARIETIES


    SAVE $1.66
    POST OR GENERAL MILLS CEREAL OR SIMPLY REFRIGERATED JUICE OR DRINKS

    POST OR GENERAL MILLS CEREAL OR SIMPLY REFRIGERATED JUICE OR DRINKS

    $3.33 ea.

    SELECTED SIZES, SELECTED VARIETIES


    GOLD PEAK OR SIMPLY LEMONADE

    GOLD PEAK OR SIMPLY LEMONADE

    $3.33 ea.

    1.54 - 1.75 L SELECTED VARIETIES


  • 4 1/2 cups
    (1 1/4 L)
    ready to use 30% less sodium chicken broth
  • 20
    small spring carrot, stems reserved for garnish
  • 1/2 cup
    (125 mL)
    carrot greens, chopped
  • 1 cup
    (250 ml)
    watercress or baby spinach leaves
    You might like:

    Flyer Deals  (2)
    ROMAINE HEARTS

    ROMAINE HEARTS

    $4.99 ea.

    3 PK PRODUCT OF U.S.A. SWEET CORN 4 PK PRODUCT OF U.S.A.


    ENDIVE OR ESCAROLE

    ENDIVE OR ESCAROLE

    $1.99 ea.

    PRODUCT OF ONTARIO


  • 1 cup
    (250 mL)
    flat leaf parsley, chopped
  • 1/2 cup
    (125 mL)
    chives, minced
  • 1/4 cup
    (60 mL)
    chervil, minced
  • 1
    shallot, minced
  • 1
    clove garlic, minced
  • 3 Tbsp.
    (45 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    BASSO EXTRA VIRGIN OLIVE OIL

    BASSO EXTRA VIRGIN OLIVE OIL

    $12.99 ea.

    1 L



  • salt and pepper to taste

  • sauce :
  • 1 1/2 cup
    (375 mL)
    full fat yogurt
    You might like:

    Flyer Deals  (3)
    DANONE ACTIVIA YOGOURT

    DANONE ACTIVIA YOGOURT

    $5.99 ea.

    8 X 100 g, SELECTED VARIETIES


    SAVE $1.98 ON 2 20 AIR MILES® BONUS MILES when you buy 2
    LIBERTÉ YOGOURT TUBS

    LIBERTÉ YOGOURT TUBS

    2 for $11.00

    650 - 900 g or KÉFIR 1 L SELECTED VARIETIES , OR 5.99 EA. 20 AIR MILES® BONUS MILES when you buy 2

    20 AIR MILES® Bonus Miles when buying 2


    SAVE $1.98 ON 2
    KELLOGG'S NUTRI GRAIN BARS, YOPLAIT SOURCE, MINIGO OR TUBES YOGOURT

    KELLOGG'S NUTRI GRAIN BARS, YOPLAIT SOURCE, MINIGO OR TUBES YOGOURT

    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES



  • juice of 1/2 lemon
  • 2
    clove garlic, minced
  • 3 Tbsp.
    (45 mL)
    grated fresh horseradish
  • 2 Tbsp.
    (30 ml)
    mint, minced
    You might like:

    Flyer Deal  (1)
    STRAWBERRIES

    STRAWBERRIES

    $3.99 ea.

    454 g PRODUCT OF U.S.A., NO. 1 GRADE KIWI 600 g PRODUCT OF ITALY OR GREECE



  • dash of salt
Imprimer ma sélection

Preparation

Bring Campbell's broth to a boil in a pot with a tight-fitting lid.

Add kamut grains.

Cover, reduce heat to low, and simmer for 45-60 minutes.

Drain excess liquid. Set aside.

Rinse the carrots and remove stems, place on a tray or bowl.

Coat with olive oil and salt.

Roast on the grill or under the broiler until blackened and barely soft through the centre (10-20 minutes, depending). Set aside.

In a medium bowl, stir together yogurt and lemon juice.

Grate garlic and peeled horseradish root on a microplane grater over the yogurt.

Add mint and a dash of salt then taste.

Add more horseradish and mint to your liking.

Cover and keep in the fridge until you're ready to serve.

In a large mixing bowl, toss together cooked kamut, spinach (or watercress), parsley, chives, chervil, chopped carrot greens, shallot, garlic, olive oil and salt/pepper.

Spread grain-herb salad on a serving platter and top with grilled carrots.

Fetch sauce from the fridge and drizzle yogurt generously over the carrots.

Garnish with leftover carrot greens and herbs.

Tips:

Pairs well with braised lamb chops or grilled lamb kabobs.

Components can be made ahead when stored separately.

Extra yogurt with minced mint makes for an excellent sauce for lamb when paired together.

Grain Substitution: Salad can be easily replicated with pearl barley, spelt, or accompanied with French (De Puy) Lentils.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.