Carrots with Goat’s Milk Yogurt, Chocolate Mint and Pistachios
December 2, 2013
|In Recipes
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.