My F&W
quick save (...)
Carrots with Caraway Yogurt and Wheat Berries
© Anders Schonnemann

Carrots with Caraway Yogurt and Wheat Berries

  • ACTIVE: 30 MIN
  • SERVINGS: 6 to 8

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.

Slideshow: Carrot Recipes

  1. 1/4 cup extra-virgin olive oil
  2. 1 large red onion, finely chopped
  3. 4 garlic cloves, finely chopped
  4. 1 tablespoon sweet Hungarian paprika, plus more for garnish
  5. Sea salt
  6. 1 1/2 pounds young carrots, scrubbed
  7. Freshly ground black pepper
  8. 2 tablespoons chopped chives
  9. 3/4 cup plain whole-milk Greek yogurt
  10. 1/4 teaspoon caraway seeds
  11. 4 cups cooked wheat berries
  1. 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.
  2. Drain the carrots and transfer to a platter. Sprinkle with 1 tablespoon of the chives.
  3. 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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.