Carrot Mash with Slow-Cooked Chard, Harissa Yogurt Swirl & Chopped Pistachios by Foodie’s Chef Laura

Ingredients

• 2 pounds carrots, organic is best
• 1 cup diced white or Vidalia onions (they are the sweetest variety)
• 2 tablespoons olive oil
• 1 tablespoon butter
• ½ teaspoon kosher salt, plus more to taste
• fresh ground pepper (a few twists from the pepper mill)
• 1 small clove garlic, peeled and thinly sliced or mashed
• ½ teaspoon ground coriander seed
• ¼ teaspoon ground cumin
• ¼ teaspoon Aleppo or Maras pepper flakes (can also substitute Italian crushed pepper flakes)
• ¼ teaspoon dried dill
• 4 cups water
• 1 bunch rainbow swiss chard (I find the rainbow chard leaves are softer than the regular green chard)
• ½ cup Vidalia or white onions, finely diced
• 1 medium-clove garlic, peeled and thinly sliced or mashed to a paste
• 3 tablespoons olive oil, divided
• 1/2 kosher salt, divided into ‘pinches’
• harissa yogurt (½ cup full-fat plain yogurt, 2 teaspoons prepared Tunisian/Moroccan harissa paste, Pinch of kosher salt)
• ½ cup shelled & toasted pistachios, coarsely chopped (choose un- or lightly-salted)