Garlicky Carrots and Leeks with Poblano Tahini Sauce
Ingredients
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Carrots, tri color
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Leeks
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Cilantro, chiffonade
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For the Poblano Tahini
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Cilantro
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Yogurt
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Tahini
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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.
