Ingredients Jump to Instructions ↓

  1. 6 teaspoons 30ml Carrots (large)

  2. 1/2 cup 118ml Creamy yogurt - drained

  3. 3 Garlic cloves - pureed with salt

  4. 1 Lemon

  5. 1/4 teaspoon 1 1/3ml Freshly-grated nutmeg Salt - to taste Freshly-ground black pepper - to taste

  6. 1 tablespoon 15ml Olive oil

  7. 1 tablespoon 15ml Chopped fresh mint - for garnish

Instructions Jump to Ingredients ↑

  1. 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.


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