chezpat's Notes:
Expand1 tablespoon extra virgin olive oil Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
2 cups tightly packed grated organic carrots, divided (about 3 carrots) Ask a question about this ingredient
1 teaspoon minced fresh garlic or garlic puree Ask a question about this ingredient
1 teaspoon grated fresh ginger or ginger puree Ask a question about this ingredient
1/4 teaspoon kosher salt Ask a question about this ingredient
1/8 teaspoon cayenne pepper Ask a question about this ingredient
Zest of 1/2 lime Ask a question about this ingredient
2 tablespoons fresh lime juice (about 1/2 lime) Ask a question about this ingredient
1/2 cup plain Greek yogurt Ask a question about this ingredient
1/2 cup chopped peanuts, divided Ask a question about this ingredient
Heat the olive oil in a 10” skillet over medium heat. Melt the butter with the oil. Add 1 cup carrots and sauté 1 minute.
Ask a question about this stepStir in the garlic and ginger and cook for another minute. Sprinkle with the juice, kosher salt and cayenne pepper. Sauté one more minute.
Ask a question about this stepRemove the pan from the heat. Stir in the yogurt, lime zest, remaining grated carrots and 6 tablespoons peanuts.
Ask a question about this stepTransfer the spread to a small serving bowl and sprinkle with the remaining peanuts. Serve with crostini and/or toasted pita wedges. Keeps in the refrigerator 2 weeks.
Ask a question about this step
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
