Baby Carrots  with Smoked Yogurt Image

Baby Carrots with Smoked Yogurt

Make this Tonight - "Masterful Mash-ups"

Prep Time
Cook Time


Baby Carrots

  • 10 baby carrots-cleaned, blanched and cooled
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • ½ tablespoon butter
  • 1 cup snow peas, deveined and finely julienned
  • 1 ½ ounce crumbled feta cheese
  • 4 large mint leaves
  • 2 teaspoons extra virgin olive oil
  • Maldon salt
  • Black pepper

Smoked Yogurt

  • 1 cup smoked full-fat Greek yogurt


Baby Carrots

  1. In a saute pan lightly coated with olive oil on medium-high heat, lightly sear off the carrots, 2-3 minutes.
  2. Add the honey, remaining 1 tsp lemon juice, and butter. Remove, drain and allow to cool slightly.
  3. In a large mixing bowl toss the snow peas, feta, torn mint leaves, a drizzle of olive oil, salt to taste, and black pepper to taste.
  4. To serve: Place mixture over the yogurt. Place 4-5 carrots on top. Finish with Maldon salt.

Smoked Yogurt

  1. Place the yogurt in a wider shallower container (this way the smoke flavor incorporates faster), place that container in a larger container, place a small handful of woodchips in a foil bowl, light on fire… allow to burn and then blow out, creating the smoke.
  2. Place the bowl of chips in the larger container next to the one holding the yogurt.
  3. Cover the entire vessel with foil tightly.
  4. Allow to sit for 20 min, stir, and then repeat until the smoke flavor is to your liking
  5. To serve: Spread ¼ cup of the yogurt on each of the plates.