Crushed Carrots with Harissa and Pistachios | Sweetwater Organic Farm

Ingredients

• 1 Tbsp olive oil
• 1 Tbsp butter
• 2 ¼ pounds carrots, peeled and cut into ¾” slices
• 1 cup vegetable stock
• grated zest of 1 orange
• 1 clove garlic, crushed
• 2 tsp harissa paste
• grated zest of 1 lemon
• 1 Tbsp lemon juice
• 1 cup Greek yogurt
• 3 ½ Tbsp shelled, chopped pistachios
• salt and pepper