Zanahorias asadas, eneldo y nuoc cham cremoso

Ingredientes

• 1 2/3 pounds | 750g skinny, (slender carrots, scrubbed and patted dry)
• 2 tablespoons neutral oil, (such as canola, rice bran, or peanut)
• 2 teaspoons fish sauce
• Kosher or fine sea salt
• 1/2 cup | 60g roasted cashews, (salted or lightly salted)
• 1/3 cup | 80ml water
• 3 tablespoons fresh lime juice
• 2 Thai or birds eye chiles, (chopped)
• 2 garlic cloves, (crushed)
• 1 tablespoon fish sauce
• 2 teaspoons granulated sugar
• 1/2 cup | 120ml chopped or hand-torn dill fronds

Preparación

1. 1

   Roast the carrots: Preheat the oven to 425F (218C). Trim the ends from the carrots and cut them into 4 to 5-inch (10 to 15cm) lengths. Separate out any sections that are more than 1/2 inch (1.25cm) thick and halve them lengthwise. Put the carrots on a rimmed baking sheet pan and toss with the peanut oil and fish sauce. Roast the carrots for 25 to 30 minutes, turning midway, until tender with some browning.

2. 2

   Make the creamy nuoc cham: Put the cashews, water, lime juice, chiles, garlic, fish sauce, and sugar in a blender jar. Puree until smooth and then taste, seasoning with salt and sugar as needed. (Even though the sauce includes the salty fish sauce, it may need some added salt, especially if the cashews were unsalted.) Expect 3/4 cup (180ml) of creamy nuoc cham.

3. 3

   When the carrots are done, let them cool for at least 5 minutes. (The carrots may be served warm, at room temperature, or slightly chilled.) Transfer half of the carrots to a platter. Assemble and serve: Drizzle about 3 tablespoons of the creamy nuoc cham on top, sprinkle with half of the dill. Add the remaining carrots and repeat with more sauce and the remaining dill. You’ll have extra sauce to serve on the side for diners to add more, as they like.