Harissa Yogurt with Tangy Carrots
 

Recipe by Christina Conrad, author of foodie with a life

I got the idea/yogurt recipe from a featured Bobby Flay article in Bon Appetit.  Bobby blanched the carrots, made a spice blend, coated the carrots in dried herbs and cooked them in a large skillet.  Although I may try the actual recipe one day, this is a fun and dare I say, simpler, twist.

Foodie note:  the carrot cooking time depends on the width of your carrot selection.  Although the phrase ‘medium’ is so subjective, I’m going to use it anyway.  I used ‘medium’ sized carrots and the larger pieces I sliced lengthwise.  The idea is the carrots are about the same size no matter what width you’re working with.  If you use thinner farmers market carrots, lessen the cooking time.

Serves 4

Ingredients:

1 lb carrots, washed, peeled and trimmed of the green bushy end
1 bunch beets, stem trimmed, washed, peeled and sliced into 1/2 inch wedges
1/2 teaspoon Kosher or sea salt
Pinch of red pepper flakes
4 tablespoons red or white wine vinegar
1 tablespoon olive oil
1/2 cup Fage 2% Greek yogurt
1 tablespoon harissa paste
2 teaspoons fresh thyme, chopped
1/2 teaspoon finely grated lemon zest, plus more to garnish
Freshly grated pepper

Directions:

1. Preheat oven to 425*F
2. Arrange carrots and beets in a baking dish, add vinegar, oil, red pepper flakes and salt.  Coat carrots using a spoon and cover with foil.  Bake for 20 minutes, then uncover, stir and bake until a fork pierces the carrots but they still have a little crunch, about 10-15 minutes.
3. While vegetables bake, mix thyme and lemon zest into yogurt.  Add harissa paste and swirl to mix, but maintain streaks of orange in the yogurt.
4. Carrots can be served at room temperature, warm or cool – chefs choice!  To serve, spread a healthy smear of harissa yogurt on a platter and arrange  carrots on top.  Finish with a drizzle of good olive oil, a few cracks of pepper and grated lemon zest.

Can you really eat well and have a full life?  Absolutely, yes.  These recipes are straight from my tiny kitchen and bustling life.  My thought is that if I’m busy, other people are too.  We have to find a balance of work and play while nurturing ourselves on the very basic level of real food.  Let’s get back to the dinner table, teach our family and friends the special recipes we love, and reconnect.

foodiewithalife.com