Food & Wine


What's This?
Serving size 8
Prep Time
Total Time

Ingredients

¼ cup extra virgin olive oil1 large red onion, finely chopped4 garlic clove, finely chopped1 Tbsp sweet Hungarian paprika, plus more for garnish sea salt1 ½ lb young carrots, scrubbed freshly ground pepper2 Tbsp chopped chive¾ cup plain whole-milk Greek yogurt¼ tsp caraway seed4 cup cooked wheat berries

Directions

  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.

Recipe Credit: Sarah Copeland
Image Credit: Anders Schonnemann

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

More From Kitchen Daily:

Soba Noodle Bowl with Garlic Sesame Ginger Tamari Sauce Soba Noodle Bowl with Garlic Sesame Ginger Tamari Sauce
Soba Noodle Bowl with Garlic Sesame Ginger Tamari Sauce
Leftover Cranberry Sauce Parfaits Leftover Cranberry Sauce Parfaits
Leftover Cranberry Sauce Parfaits
Black Bean and Wheatberry Chili Black Bean and Wheatberry Chili
Black Bean and Wheatberry Chili

Tags: Main Dish, Healthy, Vegetarian, Carrot, Yogurt, Fall

Terms of Service | Privacy Policy Corporate Site | Advertise With Us