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

Name: 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); ½ 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’; fresh ground black pepper; 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)

foodiesmarkets.com

It’s a cumbersome title, I know. It’s just a description of a dish composed of flavors, textures, spices and crunch. It was delicious on its own. And while eating it, I thought a side of grilled...

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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)
½ 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’
fresh ground black pepper
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)