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.
Servings: 4
Ingredients
- 2 lbs carrots long, thin (See NOTE 1)
Marinade
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tsp rose water
- 1 clove garlic minced
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/8 tsp ground cinnamon
Dressing
- 1/2 cup plain Greek Yogurt
- 1/4 cup heavy cream
Instructions
- 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.
Notes
- 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.
Nutrition
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