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Carrots with Caraway Yogurt and Wheat Berries

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

  • Active:
  • Total Time:
  • Servings: 6 to 8

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Ingredients

  • 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
  • Sea salt
  • 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

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How to make this recipe

  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.
Contributed By Photo © Anders Schonnemann Published September 2013

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