Vedge's Spiced Little Carrots with Chickpea-sauerkraut Puree


I grew up on deli food, and it’s usually what I crave from my omnivorous childhood. The one thing I miss the most is a Reuben sandwich, and those flavors are the inspiration for this dish. At the restaurant, we finish young carrots on the grill over wood chips for a nice infusion of smoke. But even when simply baked, as we do here, the flavors in this dish harmonize to create an Eastern European vegetable tribute to the Jewish deli. Serve with a few slices of whole-wheat bread, like the Warthog Bread from our cookbook Vedge.

What you will need

4 tablespoons olive oil

1 tablespoon Montreal Steak Spice Blend

2 teaspoons sherry vinegar

1 1/2 teaspoons salt

1/2 teaspoon ground cloves

2 medium garlic cloves, 1 minced, 1 smashed

2 pounds young or baby carrots, tops removed, leaving 1 inch of stem intact (substitute "baby-cut" carrots if necessary)

2 cups cooked chickpeas or one 15-ounce can chickpeas, rinsed and drained

3/4 cup bottled sauerkraut with 2 tablespoons of its juice

2 tablespoons minced fresh dill

2 tablespoons Dijon mustard

1 teaspoon freshly ground black pepper


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