published Apr 07, 2023 There is no reason that fast, convenient recipes need to be boring, and this steamed carrots recipe is a prime example. Taking ingredients we use everyday and drawing inspiration from other cultures, we can create some of the most amazingly unexpected flavor combinations. Moroccan carrots with yogurt dressing are naturally sweet and expertly seasoned. First, the steamed carrots are marinated in a delicious combination of bold citrus and delicate rose water, plus honey and spices. Finish them off with a coating of cool and creamy yogurt dressing for one amazing bite!For more Moroccan-inspired carrot dishes, check out my Chilled Moroccan Carrot Salad or this recipe for Pan Roasted Carrots with Toasted Spices.
INGREDIENT NOTES AND SUBSTITUTIONS
Carrots – Heirloom baby carrots are my top choice, but go ahead and use the carrots you have available. Olive Oil – Floral and robust, olive oil forms the base of the marinade.Lemon Juice – Brightens the marinade with an acidic pop. Honey – Adds subtle sweetness. Pure maple syrup is a great substitute. Rose Water – Adds a delicate, floral flavor. Check the label to make sure it is food grade. Garlic – Peppery and pungent, garlic adds a zesty kick. Salt – Balances out the sweetness of the carrots while elevating the flavor of everything around it. Black Pepper – Earthy with a dash of heat.Cinnamon – Adds warmth and accentuates the deep, earthy sweetness of the carrots. Greek Yogurt – This thick, cool, and creamy yogurt forms the base of the yogurt dressing. Heavy Cream – Offers a rich creaminess to the dressing. Fresh Herbs – Dill and cilantro contribute herbaceous vibrancy and freshness.
About the Carrots Although this recipe can be made using large, full-sized carrots, using baby carrots cuts the prep time. Plus, the smaller size means they cook faster. Bags of baby carrots that you may be used to seeing in the grocery store are fine to use. The only thing to keep in mind is that unless they’re organic, they probably have a preservative coating on them. This is typically what causes them to become slimy so quickly. To help prevent this from happening, see if you can find heirloom baby carrots instead. This is actually what the baby carrots in the bag look like straight from the ground. Because they still have the green tops attached, this variety tends to be fresher, and the appearance is nicer as well. About the Yogurt Dressing The dressing is a base of Greek yogurt mixed with a bit of heavy cream to thin it out. This makes it easier to pour over the warm carrots. If you’d like to use regular (non-Greek) yogurt, that will work as well, and there will be less calories in the dressing. The flavors of the dressing are primarily bright and a bit sweet. We start with:
rose blossom waterhoneylemon juice
The contrasting flavors of clove, black pepper, and cinnamon add an unexpected but pleasant bite to the warm Moroccan carrots. IMPORTANT NOTE:Rose blossom water is used for both cooking and non-cooking uses. (It’s great for healthy hair and skin!). Be sure to use food grade rose blossom water, as some varieties have fillers and additives that you want to avoid in food preparation.
HOW TO MAKE STEAMED CARROTS WITH YOGURT DRESSING
