Carrots with Juniper Yogurt Recipe | Vegetarian Times Skip to main content

Carrots with Juniper Yogurt

Fresh or dried juniper berries have a citrusy, piney taste most familiar to Americans as the flavoring agent in gin. You can also season the yogurt with equal amounts of crushed dried coriander or cumin seeds. If you find tender baby carrots at the farmers' market, don't bother peeling them or removing the greens: simply scrub them well.



Ingredient Line: 
1 Tbs. juniper berries
Ingredient Line: 
½ cup nonfat yogurt
Ingredient Line: 
24 baby carrots
Ingredient Line: 
1 tsp. olive oil


1. Grind juniper berries in coffee grinder or using mortar and pestle until finely ground, like black pepper. Transfer to bowl, and stir in yogurt.

2. Trim carrots, if desired, so that 3/4-inch stem remains. Drizzle or toss with olive oil in bowl, and arrange on serving platter beside yogurt sauce for dipping. Sprinkle carrots lightly with coarse sea salt, if desired.

Nutrition Information: 

2 g
Total Fat: 
1 g
Saturated Fat: 
<1 g
8 g
<1 mg
64 mg
2 g
5 g
Serves 4

Comments on this Recipe

Just grew a bunch of gorgeous baby carrots (I'm so proud). Can't wait to make this.

I have a bunch of baby carrots I'm about to harvest from my garden. Is there anything you can do with the tops? It seems like such a waste but I never see any recipes for them. Thanks!

You could always use it to make a green smoothie

this was great! we didn't have juniper berries so instead used chopped fresh basil with the yogurt. definite make again.