What is this goodness, you ask? Oh, just our award-winning Sautéed Carrots with Garlic Yogurt Sauce and HARISSA blend. Shhh... the secret really is in the spice blend!
1 lb carrots, grated
2 TBSP + 1 TBSP extra virgin olive oil (EVOO)
½ tsp salt + an extra pinch (for garlic yogurt)
Freshly ground black pepper
(garlic yogurt sauce)
2 cups Greek-style yogurt plain
2-3 garlic cloves, crushed
2 TBSP extra virgin olive oil
2 TBSP Spice & Tulips Harissa (or Grand Bazaar)
Heat 2 TBSP oil in frying pan over low-med heat. Add carrots; cook uncovered for approx. 15 mins, stirring often, until tender. Add salt & pepper + 1 TBSP EVOO; cook 5 more mins. Set aside to cool.
Meanwhile, mash garlic with a pinch of sea salt in small bowl or mortar & pestle (highly recommended). Add mashed garlic to yogurt and mix well.
Once the carrots have cooled enough, transfer them to a serving platter. Pour garlic yogurt over carrots along the length of the platter.
And now.... for the best part, the "Spicy Drizzle". If you have guests over and you don't mind if they watch this last step, they are going to LOVE it!
In small saucepan (low heat), warm EVOO + Harissa together; approx. 1 min for spicy fragrance. That's it! Once you smell that amazing fragrance, pour slowly the oily spices over the carrots & yogurt.
Serve with fresh baguette. Ready to eat immediately!