Spiced Carrots with Smoky Moroccan Yogurt
This recipe was inspired by XX Dinners by Schori and Taylor. Thom Pastor, manager of the Combs Flat Kitchen at St. Charles Prineville, has given it his own special spin.
- 1 head of garlic
- extra-virgin olive oil
- 8-12 medium to small carrots
- 1 cup plain Greek yogurt
- 1 tablespoon paprika
- 1 tablespoon chipotle powder
- 1/2 cup sunflower seeds, toasted
- 1/2 cup pistachios, toasted
- 2 tablespoons chopped fresh parsley
- 2 tablespoons thinly sliced fresh mint
Preheat oven to 300 degrees.
Slice the head of garlic in half widthwise and toss in oil just to coat. Wrap in foil and bake until a cake tester can easily slide through the cloves, 45 minutes to 1 hour.
Allow it to cool, then squeeze out the cloves from their husks. Using the flat side of your knife, mash the cloves into a paste. Set aside.
Preheat the broiler. Peel the carrots and trim the tops and ends. Cook the carrots in the boiling water until they are just shy of fork-tender. You want them to be a bit undercooked at this point. Remove the carrots and lay them on a baking sheet. Toss them with oil and a little salt. Place the baking sheet under the broiler until the carrots are slightly blistered.
Put the yogurt in a small mixing bowl. Stir in the paprika and chipotle powder until you get your desired spice level. Do the same with the roasted garlic paste. Then add the lemon juice and salt to taste. At this point, we’re looking for a loose consistency for the yogurt. If yours is still too thick, add a little olive oil at a time until you get there.
To serve, spoon yogurt into small serving bowl and place in center of medium platter. Arrange carrots around bowl and gently sprinkle sunflower seeds, pistachios, parsley and mint over top.