Food & Wine

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


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


  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

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

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