Oxbow Farm & Conservation Center

Carrots with Goat’s Milk Yogurt, Chocolate Mint and Pistachios

From Chef John Sundstrom of Lark Restaurant


  • 1 lb Mixed carrots, any size
  • 3 sprigs Chocolate mint leaves, torn (any variety of fresh mint will do, as would fresh thyme)
  • 1/2 C Pistachios, toasted
  • 1/2 C Goat’s milk yoghurt (or quality cow’s milk)
  • 1 drizzle Good olive oil
  • Kosher salt, to taste
  • 2 cranks Black pepper

  • Wash the carrots. Blanch the carrots in a pot full of salted water at a low boil. When the carrots are cooked, but still firm, but definitely not mushy, remove from the water and place in a bowl of cold water. When the carrots are cool enough to handle, rub off the carrot skin with a dry towel.

  • Cut the carrots into bite size pieces and place in a baking dish. Sprinkle with salt, pepper and the drizzle the olive oil. Reheat the carrots in a 350 degree oven until hot.

    To serve, put a dollop of goat’s milk yoghurt onto the carrots and sprinkle on the pistachios and mint and serve.