Garlicky Carrots and Leeks with Poblano Tahini Sauce Ingredients Carrots, tri color Leeks MINOR’S® Roasted Garlic Flavor Concentrate Cilantro, chiffonade For the Poblano Tahini MINOR’S® Fire Roasted Poblano Flavor Concentrate Cilantro Yogurt Tahini Olive oil Build It Chop leeks and carrots into uniform sizes. In a bowl, toss with neutral oil, salt and garlic concentrate. Sear in a sauté pan until golden brown, finish roasting in the oven until al dente. Finish with cilantro. In a food processor, blend all tahini ingredients until smooth. Season with salt. Share this recipe: More Like This Meatless Go Global. And Meatless. Industry Trends Cuisine Without Borders Up and Coming Street Foods: The Flatbread Connection Take-out/Delivery From Across The Globe To Their Front Door
