Ottolenghi's Carrots In Yogurt Sauce

I may favor Italian food here on the blog, but that doesn't mean I don't enjoy other cuisines. Whenever I'm in London, where my daughter and her family live, I make it a point to eat at one of Yotam Ottolenghi's restaurants, and there are many in that city. I ate at two of them while I was there last week -- one in Chelsea and one in the Spitalfields neighborhoods. How I wish he'd bring his food to the New York region! It's always a refreshing change with a Middle Eastern twist. I've made this carrot dish a few times and it's great to take to a party because you can make it ahead of time and serve it at room temperature. It also tastes great. Start out boiling or steaming the carrots but not until they're mushy. Leave a little bite to them, and toss in the oil and vinegar mixture while warm.  

Let them cool and mix with the yogurt sauce (I added some lemon juice to Ottolenghi's recipe to give it a little brightness). Sprinkle with herbs and serve to your family or to a crowd. So easy to make and so satisfying too. 

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Carrot Salad with Yogurt and Cinnamon

printable recipe here

2 lb. carrots, cut into thick "sticks"

3 tablespoons olive oil

1 1/2 tablespoons apple cider vinegar

1 teaspoon honey

1 garlic clove, minced

1/8 teaspoon ground cinnamon

salt, black pepper, to taste

1/2 cup Greek style yogurt

1/4 cup crème fraîche

juice of 1/2 a lemon (my addition)

1/4 cup dill, roughly chopped

1/2 cup cilantro, roughly chopped

Steam (or boil) the carrots 8-10 minutes (depending on thickness) until they are cooked through but still retain a bite.

Meanwhile, whisk together the oil, vinegar, honey, garlic, cinnamon, salt and pepper, and add to carrots as soon as they are cooked. Mix well and set aside to cool.

Mix together the yogurt, crème fraîche and lemon with 1/4 teaspoon salt.  Add to the carrots, along with the dill and cilantro.

Stir gently and transfer carefully to aa serving platter or bowl.