Carrots with Yogurt Cream

Total time: 25 minutes
    Carrots are naturally sweet. Finished with a bit of creamy, tart yogurt gives them a fresh flavor, with a Moroccan twist.

 Ingredients:

• 2 - 3 medium carrots
• 1/3 cup chicken stock
• 1/4 tsp garlic powder
• 1/4 tsp cumin
• 1/2 tsp oregano
• 2 tbs Greek or plain yogurt

 Instructions:

• Peel carrots, cut in half the short way so you have 2 - 3 inch lengths.  Cut in half the long way then cut each half again so you have carrot sticks. 
• Put carrots and stock into a small saucepan or nonstick skillet.  Bring to a simmer over medium heat. 
• Reduce heat, cover and simmer until done, 10 - 15 minutes. 
• Remove carrots from pan, add cumin, garlic and oregano to stock. 
• Return pan to heat and reduce liquid to about 1 tbs. 
• Add yogurt, stir well to combine, pour over carrots and serve.