Sarah Copeland digs up young carrots for this hearty, room-temperature vegetarian dish. The carrots are simply cooked with onion and paprika; the resulting broth can be used later on as a flavorful base for a soup or a stew.
1/4 cup extra-virgin olive oil
1 large red onion, finely chopped
4 garlic cloves, finely chopped
1 tablespoon sweet Hungarian paprika, plus more for garnish
1 1/2 pounds young carrots, scrubbed
Freshly ground black pepper
2 tablespoons chopped chives
3/4 cup plain whole-milk Greek yogurt
1/4 teaspoon caraway seeds
4 cups cooked wheat berries
How to Make It
In a medium saucepan, heat 3 tablespoons of the olive oil until shimmering. Add the onion and garlic and cook over moderate heat until softened, about 6 minutes. Add the 1 tablespoon of paprika and a generous pinch of salt and cook for 1 minute, stirring. Add 4 cups of water and the carrots and bring to a simmer. Cover and cook over low heat until tender, about 20 minutes. Season with salt and pepper.
Drain the carrots and transfer to a platter. Sprinkle with 1 tablespoon of the chives.
In a bowl, mix the yogurt with the remaining 1 tablespoon of chives and season with salt and pepper. In a small skillet, heat the remaining 1 tablespoon of olive oil. Add the caraway and toast over moderate heat until fragrant, 1 minute. Drizzle the caraway oil over the yogurt and sprinkle with paprika. Serve the carrots with the yogurt and wheat berries.
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