This gorgeous side dish is freshened up for spring with creamy yogurt and fragrant mint.
1 bunch carrots, greens removed and reserved for another use, then peeled and cut into large matchsticks
2 tablespoons butter
2 tablespoons freshly-squeezed lemon juice
Sea salt and fresh ground pepper
¼ cup Greek yogurt
2 tablespoons finely-chopped mint
1. Melt butter in a large heavy sauté pan over medium-low heat. Add the carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.
2. Remove from heat and season to taste with salt and pepper, then drizzle carrots with lemon juice and toss to coat. Transfer to a serving platter and finish the dish with a healthy scoop of sheep’s milk yogurt and scattered mint over the top.