Steamed Carrots with Yogurt Dressing
This African-inspired recipe for steamed carrots with yogurt dressing transforms plain carrots into a warm, exotically delicious side dish.
- 2 lbs carrots long, thin (See NOTE 1)
Trim the ends and peel the carrots. Place in a steamer and steam for 8 minutes or microwave for 5 minutes. Drain any accumulated water. They should be al dente.
In a small bowl whisk together the dressing ingredients and pour over the steamed carrots, tossing to coat and absorb. Set aside to cool.
Mix the yogurt and heavy cream together. Spoon over carrots, stir gently, but do not over mix. Transfer to serving platter or bowl and sprinkle the herbs on top and a grind or two of fresh ground black pepper.
Recipe adapted from Yotam Ottolenghi's, Simple: A Cookbook.
- Any type of carrots will work, but I use heirloom baby carrots. The color and flavor are a nice change from traditional baby carrot recipes, and the greens make for a nice presentation.
Calories: 272kcal | Carbohydrates: 28g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 319mg | Potassium: 810mg | Fiber: 7g | Sugar: 16g | Vitamin A: 38345IU | Vitamin C: 19mg | Calcium: 122mg | Iron: 1mg