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Categories:Viewed: 52 - Published at: 3 years ago
Ingredients
- 6 large carrots
- 1/2 cup creamy yogurt, drained
- 3 cloves garlic, pureed with salt
- 1 lemon
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh mint, for garnish
Method
- 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.
- 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.
