Market Recipe: Pan-seared Mediterranean-inspired Root Vegetables with Toum and Candied Pecan Dukkah

Market Recipe: Pan-seared Mediterranean-inspired Root Vegetables with Toum and Candied Pecan Dukkah

by Culinary Institute of American Student and Guest Chef, Megan Vallejo

Toum (Lebanese Garlic Sauce) Ingredients: 

• 2 heads of garlic, all cloves peeled and core removed.
• 2-3 cups of a neutral oil (canola or vegetable works great).
• ½ to 1 cup of lemon juice *adjust acid to taste
• 2 teaspoons of kosher salt

Toum Directions:

1. In a food processor add the garlic, salt and begin to make a paste. Once the garlic and salt is a homogeneous paste slowly drizzle in oil and lemon juice alternating until the texture and color changes to a bright white.
2. Scrape down the sides of the food processor in between blending to make sure everything is well incorporated. The mixture will develop into a light and creamy sauce with a mayo like texture and consistency.
3. After the desired texture is achieved, store any leftover in a container in the fridge.

Root Veggie Ingredients:

• 1 lb of Carrots – Growtopia
• 2.5 lb of Beets (Red, White, and Golden) – Simple Promise Farms
• Olive oil
• Salt and pepper to taste

Directions: 

1. Wash and peel the vegetables, saving the Red Beets for last.
2. Cut the vegetables into thin, bite-size pieces.
3. Toss the veggies in a bowl with olive oil, salt and pepper, setting aside the Red Beets and tossing separately to keep them from staining the other veggies.
4. Pan sear your vegetables on medium to high heat until tender and golden brown. Once all root veggies are cooked, combine and set aside.

Candied Pecan Dukkah – Dukkah (a traditional Egyptian condiment of nuts, seeds, and spices.)

*Can be made with any nuts / seeds that you have on hand

• 1 Tbsp of toasted White and Black Sesame Seeds
• ½ cup chopped toasted Pistachios
• ½ cup chopped toasted Pepitas
• 1 cup lightly chopped Candied Pecans – Yegua Creek Farms
• 1 tsp toasted whole Cumin Seeds
• 1 tsp Zaatar seasoning
• ¼ tsp Toasted Anise
• 1 tsp Dark Brown Sugar
• Salt to taste

Directions:

1. In a pan on low heat, toast all the raw nuts until golden brown. Remove from the heat and set aside.
2. Toast the whole spices until fragrant, set aside.
3. Pan toast the sesame seeds on low heat until they begin to lightly pop.
4. Chop all the nuts to a rough texture leaving the seeds, and spices whole. Add the chopped nuts, whole seeds / spices to a bowl mix in the zaatar, brown sugar, and salt to taste.

Directions to Assemble Full Dish:

In a shallow play bowl or serving dish spread enough Toum for the amount of veggies on the bottom, top with Sumac, add the vegetables on top, dust with the Dukkah, adding a mixture of fresh herbs (dill, cilantro, mint, and or parsley), drizzle with olive oil, and enjoy! Can be served family style. Serves 4-6 as a side dish