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Carrots "Almandine" with Yogurt and Dill

Carrots "Almandine" with Yogurt and Dill
Prep time: , Cook time: , Total time:


Created by Chef John McConnell, executive chef, Clif Family Winery, for Almond Board of California



Carrots Almandine

16 (or 1 quart cut) - Heirloom carrots of mixed varieties (from your farmer’s market), washed and par-cooked

3 each – cloves of garlic sliced with mandolin across the germ

1 TBSP – ras el hanout

½ cup + 1 TBSP – sliced almonds (reserve 1 TBSP to garnish)

¼ cup – almond oil

1 TBSP – fresh dill, coarsely chopped

1 TBSP – freshly squeezed lemon juice

Yogurt Sauce

1 cup - Greek, whole milk yogurt

1 TBSP – lemon juice

1 TBSP – dill, chopped

1 tsp – kosher salt

For garnish

1-2 pinches – dill pollen

Toasted slivered almonds

Chive blossoms



Begin with the carrots as this will take the longest to clean and par-cook.  Remove the tops of the carrots and leave ¼” to ½” of the top intact.  Using a side towel or a clean scouring pad, gently scrub the outside of the carrots to remove any excess dirt.  I insist keeping the skin on the carrots as it gives the carrots more depth of flavor.  Preheat the oven to 350F.  Season the carrots with light coating of a vegetable oil and salt.  Place the carrots on a sheet tray lined with parchment paper and cook them just until there is a little give to them.  Due to sizing of market carrots, this can happen as quickly 15-25 minutes or longer depending.  Once par-cooked, remove them from the oven and begin the recipe.  In a large sauté pan, add almond oil and begin to heat until oil is warm.  Carefully add the carrots and begin to sauté until the skins begin to blister.  Add the garlic slices and toast until they begin to color light golden brown.  Add the almonds and begin to toast in oil until lightly golden brown.  Once almonds have color, add ras el hanout and toast for 1 minute.  Turn off the heat and add dill until it sputters and then deglaze with lemon juice.  To serve, scoop yogurt into the center of the serving dish and create a well large enough to place the carrots.  Place carrots on top of yogurt in the center of the plate and pile on top of each other.  Take the pan with all the goodies and the sauce and spoon over the carrots and around the plate.  Garnish with a scattering of the dill pollen, remaining almonds slices and chive blossoms.

Enjoy while carrots are warm and the yogurt is cool to create a delicious contrast on textures and temperatures.


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