Eat Your Veggies

The surprising versatility of veggies

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Yogurt made from vegetables
Dan Barber's line of veggie yogurts are the perfect combination of sweet and savory.

It’s sweet. It’s savory. It’s everything you could ever want. (In a yogurt.)

We love this new line of vegetable yogurts created by chef Dan Barber and his team at New York’s Blue Hill restaurants and made from hormone-free, grass-fed milk from Blue Hill’s own farm and other small farms in the Northeast.

So far you can choose from six flavors: beet, carrot, sweet potato, butternut squash, tomato and parsnip. The yogurts are gently sweetened with touches of maple sugar, maple syrup or honey. And while typical fruit-flavored yogurts contain only about 6 to 8 percent fruit, Blue Hill’s line are comprised of 30 percent vegetables in each container.

You’ve raised an eyebrow. We, too, were skeptical before we tasted our first veggie yogurt. But after many happy bites we found that the puréed vegetables (no chunks, no stirring) made for a rich, custardy texture that reminds us of the Greek variety.

Aside from snacking, we’re finding other uses for the vegetable yogurts in our kitchen: You can whisk them into salad dressings, blend with fresh herbs to make a sauce for roasted vegetables, use them as a milk substitute in frittatas or dollop them on tacos in place of sour cream.

Click here for even more recipe ideas.

Buy Blue Hill Yogurt.