Carrot Puree

Recipe Instructions Preheat oven to 350 degrees. Peel carrots and cut into 1/2-inch slices. Place in an oven-proof saucepan, cover and bake until tender, about 15 minutes. Meanwhile, in a small bowl combine the yogurt, garlic, juice from 1/2 of the lemon, nutmeg, and salt and pepper to taste. Set aside. Puree the carrots in a blender or food processor until smooth, adding the remaining lemon juice and olive oil. Season with salt to taste. Spoon the carrot puree into a serving dish, and top with the yogurt sauce. Garnish with the fresh mint. This recipe yields 4 to 6 servings.