The Vegetable Butcher's Kale and Spelt Berry Salad with Sweet Cranberries and Lemon Dressing

The Vegetable Butcher’s Turkish Carrot Yogurt Dip

Cara Mangini, the Vegetable Butcher, shares a yummy dip from Turkey with us. She says:

I learned to make this in Turkey in a sun-soaked kitchen in a house perched on a hill overlooking the Mediterranean. At home in the spring and summer, I make it often. It is a snap to pull together and dip into while you sip an after-work glass of wine or a cold beer. It turns a standard crudités tray into something special for large gatherings. (You won’t believe how many requests you get for the recipe.) Try it with heaps of raw baby rainbow carrots, sugar snap peas, whole or halved radishes, and quickly blanched cauliflower, or with a crisp salad of tomatoes, cucumbers, and feta. I always serve it with triangles of pita bread, or with pita chips seasoned with sea salt.
To add a little heat, drizzle the top of the yogurt with Chile Oil (page 61) in place of olive oil.

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The Vegetable Butcher’s Turkish Carrot Yogurt Dip Recipe

The Vegetable Butcher’s Turkish Carrot Yogurt Dip Recipe

Makes about 2 ¹⁄² cups

Ingredients:
1/4 cup extra-virgin olive oil, plus extra for finishing
3 medium to large carrots (10 to 12 ounces total), peeled, shredded on the large holes of a box grater
1/3 cup pine nuts (or 1/3 cup finely chopped walnuts)
3/4 teaspoon fine sea salt, plus extra as needed
2 cups low-fat or full-fat plain Greek yogurt
1 to 2 garlic cloves, finely grated on a Microplane, pressed, or crushed into a paste

Directions:
1. Heat the oil in a large skillet over medium-high heat. Add a pinch of the carrots to the oil to test it: The oil is ready if the carrots sizzle. Add the remaining carrots and cook, stirring frequently, until they begin to soften, about 6 minutes.
2. Add the pine nuts and salt. Reduce the heat to medium and continue cooking, stirring occasionally, until the carrots are completely soft and browning and the pine nuts are golden, another 5 to 6 minutes. Stir in the garlic and cook until it is incorporated and fragrant, another 30 seconds to 1 minute. Let cool briefly to warm.
3. Place the yogurt in a medium-size bowl. Stir in the warm carrot mixture, and season with salt to taste.
4. Transfer the dip to a serving bowl, and drizzle the top with olive oil. The dip will keep, in an airtight container in the refrigerator, for up to 5 days.

Notes: You can easily adjust the yield based on the quantities you have on hand and the number of people you are serving. The ratios do not need to be exact. Add a little more yogurt or throw in an extra carrot and a little more oil. Just make sure to let the carrots sizzle for a good long while, until they are soft and browned at the edges.
When summer squash are in season, shredded zucchini makes an excellent addition. Swap 1 small zucchini for 1 carrot.

 

Cara Mangini - World's Greatest Food Fight Paleo and Vegan ExpertsChef Cara Mangini – Little Eater

Cara Mangini is the chef and founder of Little Eater. Growing up in the San Francisco Bay Area and working at some of New York’s and Napa Valley’s top culinary destinations, she developed a passion for produce at its peak and honed her skills in its selection and preparation. Ever since, she’s been on a mission to put vegetables at the center of the American plate.
She is the author of The Vegetable Butcher, a cookbook that explores how to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini.

 

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Recipe Photo: Matthew Benson

 

 

 

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