Carrots Almondine with Yogurt and Dill Pollen with Chef John McConnell of Clif Family Winery

published 2 years ago by Videos from The Culinary Institute of America

Executive Chef John McConnell of Clif Family Winery’s Bruschetteria Food Truck prepares Carrots Almondine with Yogurt and Dill Pollen. “Almondine” is a technique traditionally used to coat fish with almonds, but in this vegetarian dish, Chef McConnell roasts carrots and tops them with sliced roasted almonds. The almonds add a sweet nutty flavor, crunchy texture, and appealing contrast to the cool creamy yogurt sauce. Find the recipe at:

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