#sousvide the #carrots with #harissa , butter , #garlic, black peppering a bay leaf at 183.5 degrees for 40 minutes. Sauté the carrots and the juice from the sous vide with some butter and garlic till you get a nice crispness on the outside of the carrots.
In a mixing bowl, add plain nonfat yogurt, lemon juice and lemon zest, #chili oil (or chili powder and olive oil), salt, harissa, garlic. Whisk until you get to a smooth texture. Store in fridge until ready to cook