nutritional information

Per 6 carrots with 1 Tbs. yogurt sauce:

  • Calories: 45
  • Protein: 2 g
  • Total Fat: 1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 8 g
  • Cholesterol: <1 mg
  • Sodium: 64 mg
  • Fiber: 2 g
  • Sugar: 5 g
Gluten-Free

Carrots with Juniper Yogurt

Carrots with Juniper Yogurt

Serves 4

30 minutes or fewer

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.
  • 1 Tbs. juniper berries
  • ½ cup nonfat yogurt
  • 24 baby carrots
  • 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.

April 2009

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comments

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

moose - 2009-07-12 02:35:03

You could always use it to make a green smoothie

Patty - 2009-06-10 12:53:57

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!

Melinda - 2009-06-09 19:45:48

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

Anonymous - 2009-09-06 15:58:37