If you don’t have greek-syle yogurt, strain regular yogurt through cheesecloth or linen in a colander over a bowl for an hour or so. Don’t discard the whey, drink it! Try other herbs here, too–dill especially has an affinity for carrots.
1-lb carrots, sliced in thin rounds
1/2 c loosely packed fresh tarragon leaves, or other herb
2 scallions chopped (white and green parts)
2 T extra virgin olive oil
1/4 c greek-style yogurt
1/2 c chopped nuts (almonds, cashews, walnuts, pine nuts, pistachios…)
salt, to taste
1. Preheat oven to 500 degrees. Bring a saucepan of water to the boil. Add carrots and simmer until just tender. This may not take too long with young summer carrots. Drain and allow to cool some. Put into a baking dish just large enough to hold them all.
2. Meanwhile, put the tarragon, scallions, olive oil, yogurt, and 1/4 cup of the nuts in a blender or small food processor and puree. Or chop tarragon, scallions and nuts as finely as possible and combine with olive oil and yogurt. Add to carrots and mix gently. Sprinkle the top with the remaining nuts. Season with a couple of pinches of salt. Bake for about 15 minutes–the top will be starting to brown. Remove and serve.