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.