Carrots with Juniper Yogurt Recipe

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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.

  • 1 tablespoon juniper berries
  • 1/2 cup nonfat yogurt
  • 24 baby carrots
  • 1 teaspoon olive oil
  • Grind juniper berries in coffee grinder or using mortar and pestle until finely ground, like black pepper. Transfer to bowl, and stir in yogurt.
  • 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 Facts
  • Calories 45, Total Fat 1 g, Saturated Fat 1 g, Sodium 64 mg, Carbohydrate 8 g, Fiber 2 g, Protein 2 g, Sugars 5 g.
  • Percent Daily Values are based on a 2,000 calorie diet
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