Roasted Carrot Sandwich with Hummus and Braised Romaine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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An open-face knife-and-fork sandwich. Ingredients:
4 tablespoons vegetable oil |
8 medium carrots, peeled, cut to 6-inch lengths |
5 large garlic cloves, unpeeled, plus 2 teaspoons minced garlic |
6 large fresh thyme sprigs |
2 hearts of romaine lettuce, cut lengthwise in half |
3/4 cup vegetable broth |
2 tablespoons plus 1/2 cup extra-virgin olive oil |
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained |
1/4 cup fresh cilantro leaves |
1 bay leaf |
2 large pinches of cayenne pepper |
1 tablespoon fresh lime juice |
1 teaspoon cumin seeds, toasted |
4 7 x 4 1/2-inch slices country-style white bread, toasted |
parmesan cheese wedge |
Directions:
1. Preheat oven to 400°F. Heat 1 tablespoon vegetable oil in heavy medium ovenproof skillet over medium-high heat. Add carrots, 5 unpeeled garlic cloves, and thyme. Sauté until carrots color, about 6 minutes; set aside. Arrange romaine, cut side up, in 15x10x2-inch baking dish. Add broth and 2 tablespoons olive oil; sprinkle with salt and pepper. Cover with plastic wrap, then foil. Roast lettuce until tender, about 35 minutes. Uncover lettuce; roast until lightly browned, about 12 minutes.
2. At the same time, place skillet with carrots and garlic in oven alongside lettuce; roast carrots until golden and tender, about 40 minutes. Cut carrots lengthwise in half; set roasted carrots and garlic cloves aside. Drain and cool lettuce.
3. Meanwhile, combine beans, cilantro, bay leaf, cayenne, and 1/2 cup olive oil in saucepan. Cover; cook over medium-low heat until beans are tender, about 25 minutes. Discard bay leaf. Peel roasted garlic; add to beans. Mash until almost smooth. Season hummus with salt and pepper.
4. Heat 3 tablespoons vegetable oil in small skillet over medium heat. Add minced garlic; sauté until pale golden, about 3 minutes. Pour mixture into small bowl; whisk in lime juice and cumin.
5. Spread hummus on toast slices. Top each with 1 romaine half, folded to fit, 4 carrot halves, and 1 generous tablespoon dressing. Using vegetable peeler, shave Parmesan ribbons over each.
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