Happy donut day, I made you carrots.
Hahah, I’m sorry. Yes, today is National Donut Day, in case you were unaware. Carrots may sound like a letdown in this instance, but I’m strongly convinced these are better than any donuts. Carrots have never tasted so good. Plus, carrots are more guilt-free than donuts, you know, since I’m all into that kinda thing, now 😛 I go through phases of caring more about delicious food than being in shape, and then a tiny bit more about being in shape…usually when there is some serious motivation (i.e. my upcoming cruise). But Rachael, why not just practice portion control, and you can have both? Don’t tell me how to live my life! I don’t need reason or logic!
Seriously though, I’m completely smitten with this recipe. Warm spices with a touch of sugar paired with naturally sweet carrots and creamy, spicy, complex yogurt for dipping create something revolutionary.
Roasty, toasty vegetables are always the best. These carrots aren’t actually roasted, since they’re cooked in a cast iron pan on the stove, but the effect is the same. They get kinda crispy and delicious, on the outside, and the spice mixture forms a sort of crust that is outrageously tasty.
Now, the yogurt…how just 4 ingredients can make something so delicious is beyond me. Nonfat yogurt + harissa + parsley + lemon zest = magic…especially with the carrots. It’s creamy, spicy, and totally wonderful. If you’re wondering what harissa is, it’s basically a chili paste with roasted red peppers, herbs, and garlic, and it is fantastic!
Now, I don’t know about you, but I had never boiled carrots before to remove their skin. I’ve done it with tomatoes, but never carrots. It’s amazing! You just boil them for a few minutes, then shock ’em in an ice bath, and the skin sloughs right off—coolest trick, ever!
Error. Page cannot be displayed. Please contact your service provider for more details. (19)Anyway, I know you guys will love this recipe as much as I do, but if you still have donuts on your mind, try these 😉