Carrots Flautas

from Root to Stem.  Inspired by Tastemade. See video on this recipe. 


Remember, if you need some recipe inspiration, our web site has a large archive of recipes that work well with the vegetables in your CSA box.

ingredients

For the Flautas:

1 bunch of carrots, washed and dried 

Olive oil

Salt and pepper

2 tsp ground cumin

½ tsp ground cayenne

1 Tbsp butter, room temperature

¼ cup sour cream

⅓ cup chicken stock

12 tortillas, flour or corn

Oil for frying

Lime (optional)

Toothpicks for securing

 

For the Salsa Verde:

2 garlic cloves

1 bunch of carrot tops, washed and dried

¼ cup cilantro, picked and washed

2 Tbsp mint, picked and chopped

1 lime, zested and juiced

½ cup olive oil

chile powder

¼ cup crumbled Cotija cheese

instructions

Preheat oven to 400ºF 

Trim carrots, saving stems for salsa verde. Toss carrots with olive oil, salt, pepper, cumin and cayenne. Roast in preheated oven for 15–20 minutes until caramelized and tender. Place roasted carrots in a food processor and pulse until smooth. Add the butter, sour cream and chicken stock and blend until smooth. Season with salt and pepper. Heat about an inch of oil in a heavy-bottomed skillet. “Soften” tortillas by holding them over a flame and searing on both sides, or simply by microwaving. Fill with 2–3 tablespoons of the carrot purée. Roll tightly and secure with a toothpick. Fry the flautas in heated oil until crispy on both sides and drain on a paper-towel-lined plate. 


In a mortar and pestle or food processor, mash garlic to a paste, add in carrot tops, mashing again until roughly chopped. Add the cilantro and mint, and mash greens until fine. Add lime zest and lime juice, streaming in olive oil, then stir to combine. Season with chile powder, salt and pepper. Just before serving, stir most of the crumbled cheese into the salsa. 


Arrange the flautas on a serving dish with a drizzle of the salsa verde, a sprinkle of the remaining Cotija cheese, and perhaps a few slices of lime.  The salsa verde is to serve on the side, for people to dip their flautas.

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