Marcus Samuelsson’s Roasted Carrots with Ayib

Introduction to Marcus Samuelsson’s Roasted Carrots Recipe

Marcus Samuelsson’s Roasted Carrots with Ayib and Awaze Vinaigrette is a vibrant and flavorful dish inspired by Ethiopian cuisine. This recipe combines the sweetness of carrots with the tanginess of Ayib cheese and the spiciness of Awaze, creating a delightful culinary experience. The dish is a highlight from Samuelsson’s cookbook, *The Rise: Black Cooks and the Soul of American Food*, which celebrates the diversity and richness of Black cooking across the United States.

About Marcus Samuelsson

Marcus Samuelsson is an internationally acclaimed chef, restaurateur, and James Beard Award winner. Born in Ethiopia and raised in Sweden, Samuelsson brings a unique perspective to the culinary world, blending different cultural influences into his cooking. His restaurant, Red Rooster, in Harlem, New York, is a testament to his commitment to celebrating diverse culinary traditions.

The Rise: Black Cooks and the Soul of American Food

*The Rise* is Samuelsson’s latest cookbook, which explores the vast contribution of Black cooks to American cuisine. The book features 150 recipes that honor Black chefs, writers, and activists who have shaped the culinary landscape. From traditional African dishes to modern twists on classic American recipes, *The Rise* is a comprehensive celebration of Black culinary heritage.

Ingredients for Roasted Carrots with Ayib and Awaze

To prepare Samuelsson’s Roasted Carrots, you will need the following ingredients:

• For the Berbere Spice Brown Butter:
  • 1 lb. unsalted butter (4 sticks)
  • 1 small red onion, coarsely chopped
  • 1 3-inch piece fresh ginger, peeled and coarsely chopped
  • 3 cloves garlic, minced
  • 1 cinnamon stick
  • 4 cardamom pods
  • 1 tsp. fenugreek seeds
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. ground turmeric
  • 4 sprigs fresh thyme
  • 1 Tbsp. berbere seasoning
  While the roasted carrots are a star, you might also want to enhance your culinary skills with our simple yet flavorful Roasted Carrots with Vinaigrette. This recipe offers an easy way to upgrade your side dishes and impress your guests with minimal effort.
• For the Roasted Carrots:
  • 2 lbs. carrots, cleaned and tops removed
  • 4 Tbsp. vegetable oil
  • 1 orange, thinly sliced, each slice cut in half and seeds removed
  • 1/2 tsp. kosher salt, plus more for vinaigrette
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. Berbere Spice Brown Butter, melted
  • 3 Tbsp. fresh lemon juice
  • 1 Tbsp. honey
  • 2 tsp. Dijon mustard
  • 1/2 cup fresh parsley leaves and tender stems
  • 1/4 cup Ayib or goat cheese

Directions for Preparing Roasted Carrots

Here’s how to prepare this delicious dish:

For the Berbere Spice Brown Butter:
1.

Melt the Butter

: In a medium saucepan, melt the butter over low heat, stirring occasionally. Skim off any foam that rises to the top.
2.

Add Spices

: Once the butter is clarified, add the chopped onion, ginger, garlic, cinnamon stick, cardamom pods, fenugreek seeds, cumin, oregano, turmeric, and thyme. Cook for 15 minutes, stirring occasionally, until the onion is lightly browned and aromatic.
3.

Infuse and Strain

: Remove from heat and let it infuse for 30 minutes. Strain the mixture through a fine mesh strainer lined with cheesecloth.
4.

Add Berbere

: Melt the strained mixture over medium-low heat, then add the berbere spice and stir to combine.

For the Roasted Carrots:
1.

Preheat Oven

: Preheat the oven to 400°F.
2.

Roast Carrots

: Place the carrots in a single layer on a baking sheet. Drizzle with 2 tablespoons of oil, add the orange slices, salt, and pepper. Toss to coat evenly. Roast for 40 to 45 minutes, tossing occasionally, until the carrots are tender and the orange is caramelized.
3.

Make Awaze Vinaigrette

: In a glass jar with a lid, combine the remaining 2 tablespoons of oil, melted berbere brown butter, lemon juice, honey, Dijon mustard, and a pinch of salt and pepper. Shake until an emulsion forms.
4.

Serve

: Place the carrots on a platter, drizzle with the vinaigrette, and top with parsley and Ayib cheese. Serve immediately.

The Culture of Ethiopian Cuisine

Ethiopian cuisine is known for its rich spices, vibrant colors, and communal dining practices. Dishes like injera (sourdough flatbread) and various wats (stews) are staples of Ethiopian meals. The use of Ayib and Awaze in Samuelsson’s recipe reflects the complex flavor profiles characteristic of Ethiopian cooking.

Ayib and Awaze in Ethiopian Cuisine

Ayib is a type of Ethiopian cheese, often used to add a tangy flavor to dishes. If Ayib is not available, goat cheese can be used as a substitute. Awaze is a spicy chili powder paste commonly used in Ethiopian cooking to add heat and depth to sauces and marinades.

Berbere Spice Blend

Berbere is a spice blend that is central to Ethiopian cuisine. It typically includes ingredients like chili peppers, garlic, coriander, cumin, and fenugreek, giving it a distinctive flavor and aroma. Berbere is used in a variety of Ethiopian dishes, from stews to roasted vegetables.

Frequently Asked Questions (FAQs)

Q: What is Ayib cheese?

A: Ayib is an Ethiopian cheese known for its tangy flavor, often used in traditional dishes. It can be substituted with goat cheese if not available.

Q: How do I make Berbere spice blend?

A: Berbere spice blend can be made by mixing spices like chili peppers, coriander, cumin, garlic, and fenugreek. You can also purchase it pre-made from stores.

Q: What is Awaze?

A: Awaze is a spicy chili powder paste used in Ethiopian cooking to add heat and flavor to dishes.

Q: Can I substitute ingredients in the recipe?

A: Yes, goat cheese can be used instead of Ayib. Additionally, you can adjust the amount of berbere spice to suit your desired level of spiciness.

Q: How do I store Berbere Spice Brown Butter?

A: Once made, the Berbere Spice Brown Butter can be stored in an airtight container in the refrigerator for up to three weeks.

Conclusion

Marcus Samuelsson’s Roasted Carrots with Ayib and Awaze Vinaigrette is a culinary masterpiece that blends Ethiopian flavors with modern flair. This recipe not only showcases the diversity of global cuisine but also invites us to explore the rich cultural heritage behind each dish. Whether you’re a food enthusiast or just discovering new flavors, this recipe is sure to delight your senses.