Carrot And Yogurt Sauce Recipes

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CUMIN-ROASTED CARROTS WITH GREEK YOGURT



Cumin-Roasted Carrots with Greek Yogurt image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 Servings

Number Of Ingredients 6

2 pounds small carrots (about 20 carrots), peeled
1½ tablespoons extra-virgin olive oil
½ teaspoon ground cumin
1 teaspoon kosher salt
¼ cup parsley leaves, roughly chopped
¼ cup Greek yogurt

Steps:

  • 1. Preheat the oven to 400°F. Place the carrots on a baking sheet and drizzle with the oil. Sprinkle with the cumin and salt and toss well. Spread out in a single layer on the baking sheet and roast until tender, about 40 minutes, shaking pan halfway through the cooking time.
  • 2. Place the carrots on a platter, sprinkle with the parsley and top with the yogurt.

CARROT AND YOGURT SAUCE



Carrot and Yogurt Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Condiment/Spread     Sauce     No-Cook     Vegetarian     Quick & Easy     Yogurt     Low Cal     Low Sodium     Carrot     Healthy     Low Cholesterol     Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 8

1/2 garlic clove
Kosher salt
1 cup plain low-fat yogurt
2 tablespoons (packed) finely grated carrot (use a Microplane grater)
1 tablespoon chopped fresh dill
2 teaspoons (or more) fresh lemon juice
1 teaspoon finely grated lemon zest
Freshly ground black pepper

Steps:

  • Place garlic on a work surface. Sprinkle with salt and finely chop, occasionally smearing with side of knife to make a paste. Transfer to a medium bowl. Add yogurt, carrot, dill, 2 teaspoons lemon juice, and zest; whisk to combine. Season with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 day ahead. Cover and chill.

ROASTED CARROTS, SPANISH SPICES, YOGURT SAUCE, HARISSA



Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 4 to 6 as a side dish

Number Of Ingredients 20

1/2 cup Greek yogurt
1 tablespoon chopped fresh mint, plus more for garnish
1/2 teaspoon finely grated lemon zest
1 tablespoon harissa
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound baby carrots, tops removed but a little green left attached (see Cook's Note)
Canola oil or pure olive oil
2 teaspoons Spanish paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground mustard
1/4 teaspoon ground fennel
Pomegranate seeds, for garnish
Pomegranate Dressing, for serving, recipe follows
1/4 cup pomegranate molasses
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
3/4 cup canola oil
Kosher salt and pepper
Kosher salt and pepper

Steps:

  • Whisk together the yogurt, mint and lemon zest in a bowl and swirl in the harissa. Season with salt and pepper. Cover and set aside to let the flavors meld while you prepare the carrots.
  • Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water until slightly al dente (they should still have crunch). Immediately plunge the carrots into the ice water and leave them to cool for 2 minutes. Drain well. Rub the skins off the carrots with a clean kitchen towel.
  • Heat a few tablespoons of oil in a cast-iron skillet over medium heat until the oil shimmers. Add the carrots, paprika, cumin, mustard and fennel and cook until the carrots are charred. Season with salt and pepper. Transfer the carrots to a serving dish and top with dollops of the yogurt sauce. Garnish with mint leaves and pomegranate seeds. Serve with pomegranate dressing.
  • Whisk together the pomegranate molasses, mustard, vinegar, canola and some salt and pepper until smooth.

GRILLED CARROTS WITH CREAMY SRIRACHA SAUCE



Grilled Carrots with Creamy Sriracha Sauce image

Simple grilled carrots that pair nicely with any grilled meat. Garnish with cilantro if desired.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Carrots

Time 18m

Yield 8

Number Of Ingredients 10

½ cup Greek yogurt
2 tablespoons lemon juice
1 teaspoon Sriracha sauce
1 teaspoon apple cider vinegar
¼ teaspoon garlic powder
¼ teaspoon ground cumin
4 large carrots, peeled and halved lengthwise
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon chopped cilantro, or to taste

Steps:

  • Combine yogurt, lemon juice, Sriracha, vinegar, garlic powder, and cumin in a small bowl. Set aside.
  • Brush carrots with olive oil and season with salt and pepper.
  • Preheat an outdoor grill for low heat and lightly oil the grate.
  • Cook carrots for 5 minutes. Flip and cook until tender but not mushy, about 3 more minutes. Transfer to a serving plate and spoon the yogurt sauce on top. Garnish with cilantro and serve immediately.

Nutrition Facts : Calories 47.9 calories, Carbohydrate 4.4 g, Cholesterol 2.8 mg, Fat 3 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 81 mg, Sugar 2.3 g

YOGURT CARROT CAKE



Yogurt Carrot Cake image

A very moist cake. This cake is delicious served with whipped cream or frost with a mixture of chevre whipped with honey and vanilla to taste. Using yogurt in baking produces a very tender, almost melting crumb. This delicious carrot cake should be allowed to ripen for 24 hours before serving. ** Maple Sugar is super sweet, twice as sweet as regular granulated sugar. It is what is made after making maple syrup. I would sub brown sugar out for it if you cannot find it. I would try mixing half white sugar and half brown sugar. Maybe even adding a little extra white.

Provided by LilPinkieJ

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

6 tablespoons butter
1 cup maple sugar (see description)
3 eggs
2 cups whole wheat flour
1 tablespoon baking soda
1/2 teaspoon cinnamon
1 cup plain yogurt
2 cups carrots, grated
1 cup walnuts, chopped
1/2 cup coconut, grated

Steps:

  • Preheat oven to 350°. In a bowl, cream the sugar with the butter until softened. Beat in the eggs one at a time.
  • In another bowl sift the flour, baking soda and cinnamon together. Add the yogurt and the flour mixture alternately to the butter mixture. Gently fold in the carrots, walnuts and coconut.
  • Pour into a 9x13 inch cake pan and bake for approximately one hour or until a toothpick comes out clean.

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