Caramelized Carrots with Lemony-Garlicky Sheep's Milk Yogurt

Name: Caramelized Carrots with Lemony-Garlicky Sheep's Milk Yogurt
Ingredients: 2 bunches of large carrots (the sweeter the carrot raw, the better it will be cooked); 1 cup of sheep's milk yogurt or labneh; 1-2 large cloves garlic, peeled (depending on strength; if it's on the spicier side, use less); 1 tsp. ground sumac; 1 tsp. Aleppo chili; 1 organic lemon; 1 organic tangerine (or small orange); 1/2 cup pomegranate seeds; 1/4 cup pumpkin seeds or hazelnuts; 1/4 torn herbs for garnish (parsley or cilantro); Olive oil; Sea salt; Black pepper

permanentcollection.com

This is a favorite vegetable dish from cofounder Fanny Singer's holiday repertoire, and one that always gets tons of compliments from guests. Use our mortar & pestle to make the lemony-garlicky...

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Ingredients

2 bunches of large carrots (the sweeter the carrot raw, the better it will be cooked)
1 cup of sheep's milk yogurt or labneh
1-2 large cloves garlic, peeled (depending on strength; if it's on the spicier side, use less)
1 tsp. ground sumac
1 tsp. Aleppo chili
1 organic lemon
1 organic tangerine (or small orange)
1/2 cup pomegranate seeds
1/4 cup pumpkin seeds or hazelnuts
1/4 torn herbs for garnish (parsley or cilantro)
Olive oil
Sea salt
Black pepper