EASTER CARROTS

Easter Carrots image

Provided by Damaris Phillips

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

12 ounces (about 3 medium) carrots, peeled
2 to 4 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1/3 cup Greek yogurt
1/2 cup toasted walnuts, chopped
Parsley leaves, for serving

Steps:

Cut the carrots into 3-inch logs and then divide each log into halves or fourths, depending on the width of the carrots. This should make spears that have at least one flat side.
Heat 2 tablespoons of the oil in a cast-iron skillet over medium heat. When it is hot, place half of the carrots into the oil flat-side down and cook without turning until tender, 6 to 8 minutes. Sprinkle with salt. The cut sides will be very, very dark. Some may even call it burnt. Don't worry--it tastes great! Stir and let cook until the carrots are tender on the other side, 1 to 2 minutes more. Transfer the carrots to a plate. Repeat the steps to cook the remaining carrots, adding the additional 2 tablespoons oil if needed. Season and cool to room temperature.
Meanwhile, mix together the yogurt, 1/2 teaspoon pepper and a pinch of salt in a small bowl.
Spread the yogurt on the bottom of a serving plate, add the carrots and sprinkle with the walnuts and parsley.