It’s time again for our epic seasonal recipe collaboration and for this winter my friends Square Meal Round Table and What’s Annie Eating through me for a loop. I got the email and read the collaborative ingredient was the carrot.
Blah, yuck, boo. I hate it, my husband hates it and my dad also hates it. We are a very anti carrot family. I can only eat it when the flavor of the carrots are hidden in cakes (by the sour cream frosting) or roasted to the point of oblivion (and covered with sauce).
Then I remembered one carrot dish that my Turkish BFFs’ (Hi Asli!!) mom would make when she would visit my friend. It was this amazing dip and it’s so good that I would balk at the thought that it was made with just carrots and yogurt.
It’s really that simple, but adding some cumin it with lots and lots and lots of garlic totally changed the flavor profile.
I put off making this recipe just because – carrots and I finally gathered up the courage to grate those carrots I had in the refrigerator for a few days.
Here it is in all it’s glory (I used purple carrots) and it’s amazing.
Everyone loved it and my mom said it tasted like pate… not what I was going for, but I’ll take it. My dad has been eating it everyday slathering it on toasted bread and my husband said it didn’t taste like carrots at all. Victory!!
Sorry to you all who do love carrots. I do have other friends here that have more positive things to say about this vegetable. Go on over and have a look see at what they made.
Square Meal Round Table’s Rainbow Carrot and Ricotta Tart
The Cooking of Joy’s Candied Carrot Rose Tart
Better with Biscuits’ Carrot Souffle
This Healthy Table’s Beet and Carrot Galette
Always Eat Dessert’s Carrot Cake Squares with Orange Glaze
Figs & Flour’s Thai Peanut Pizza
Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce
Flours in Your Hair’s Carrot Pecan Cookies
Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter
Worth Pause’s Paleo Thai Curry Carrot Soup
Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
What Great Grandma Ate’s Paleo Carrot Mug Cake
More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad
Hot Dishing It Out’s Vegan Carrot Whoopie Pies
Katie Bird Bakes’ Carrot Cake Scones
Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt
Easy and Delish’s Carrot Spaghetti
Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze
Smoothies and Sundaes’ Carrot Cake Sourdough
Zestful Kitchen’s Moroccan- Stuffed Portobello Mushrooms
Food by Mars’ Paleo Carrot Walnut Loaf Cake
Cosette’s Kitchen’s Sumac Carrot and Feta Salad
Measuring Cups Optionals’ Carrot Curry Soup
Pies and Prejudice’s Carrot Pie with Maple & Cardamom
Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula
Baking The Goods’ Roasted Carrot & Herby Feta Galette
Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting
Rumbly in My Tumbly’s Chai Carrot Pie
Cook Til Delicious’ Mini Carrot Cake
What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde
It’s a Veg World After All’s Zesty Sunflower Carrot Spirals
You can also go on Instagram and search for our hashtag #24carrotgoals to see more recipes about that vegetable that will not be named.
This is the anti carrot recipe you have been looking for.
Grate Carrots and then heat up the olive oil to medium / high in a large saute pan.
Throw in the carrots and garlic and cook until the carrots have softened. Place in a bowl and set aside to cool.
Once the carrots have cooled down add in the greek yogurt and cumin. Mix well. Season to taste with salt and pepper.
serve with crusty bread and veggies.