Ludo Lefebvre's (abbreviated) Roasted Carrot Salad
For the Carrots:
1/2 tsp. Ground Cumin
1 1/2 lbs. small TSFF carrots, scrubbed
1 Bay leaf
1 Head TSFF Garlic
5-7 sprigs fresh Thyme
1/3 cup extra-virgin Olive Oil
Kosher Salt & freshly ground black pepper to taste
For the Cumin Creme Fraiche:
1 cup creme fraiche, (Fredie used 50% plain Yogurt)
2 tsp. Ground Cumin
Pinch Kosher Salt
Preparation: Preheat the oven to 400F. Toast the cumin* for both the carrots and the creme fraiche in a small pan set over medium heat until aromatic. Remove from heat and set aside. Place carrots, bay leaf, split head of garlic, thyme and olive oil into a bowl, and mix together. Sprinkle 1/2 tsp. cumin over the carrots and mix again.
Tip the carrot mixture onto a sheet pan, and spread evenly into one layer, then season with salt and pepper and place in the oven. Roast until the carrots are soft and beginning to caramelize, 30 to 45 minutes.
Remove carrots from oven, discard aromatics and set aside to cool.
Prepare the "Cumin Creme Fraiche by combining the creme fraiche, lemon juice and remaining toasted cumin in a mixing bowl, and stir to combine. Thin the mixture slightly with a few Tbs. of water. Add a pinch of salt.
Serve the carrots on top of the sauce
*I recommend buying whole cumin, and prior to using toast it as above and then grind it in an electric coffee grinder set aside for preparing whole herbs and spices. I do the same for anything I can purchase "whole", like Thyme or Oregano leaves; and I recommend using a micro-plane grater for whole Nutmeg or Allspice. Stuff keeps better whole, but perhaps date jars when purchased and be willing to toss the stuff if it seems too old.