Gingery Carrots with Pistachios and Coconut-Buttermilk Sauce
Chef Cheetie Kumar of Garland restaurant in Raleigh, NC blends Southern and Indian ingredients and cooking techniques to create a menu that’s purely her own. In this recipe, a tangy coconut-buttermilk sauce rounds out the sweetness in the carrots and adds some needed richness. If you want to simplify this dish, the carrots are just as good served with plain Greek yogurt with a little salt and olive oil stirred in.