Carrot Puree With Yogurt Recipe
Servings: 4
Ingredients
- 4 lrg carrots peeled, sliced
- 2 Tbsp. lemon juice
- 1 Tbsp. extra virgin olive oil
- 1 tsp caraway seeds Salt to taste Freshly-grnd black pepper to taste
- 4 Tbsp. thick yogurt
- 1 Tbsp. lemon juice
- 3 x garlic cloves crushed with salt
- 1 Tbsp. minced fresh mint
- 1 Tbsp. minced fresh dill Salt to taste
Directions
- Steam the carrots till soft.
- Prepare the sauce: In a small bowl mix the yogurt with the lemon juice, garlic, and herbs. Add in a little salt to taste.
- In a bowl, mash the cooked carrots with a fork and add in the lemon juice, extra virgin olive oil, and caraway seeds (or possibly blend together in an electric mixer). Season to taste.
- Spoon the carrot mix onto a serving dish and make a well in the center. Spoon the yogurt sauce into the well and serve immediately with bread, while the carrots are still slightly hot.
- This recipe yields 4 servings.
- Comments: A Turkish carrot can be as long as a flute and as sweet as honey. Used in many meat and vegetable dishes, they are particularly pleasant as side dishes. This can vary from a simple arrangement of long strips of carrot, dressed in salt and lemon juice, sprouting out of a jug like a vase of rigid flowers, to slices of carrot deep-fried and served hot with cold garlic-flavored yogurt. This refreshing version is from the Marmaris region.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 4 servings | |
| Calories 73 | |
| Calories from Fat 36 | 49% |
| Total Fat 4.12g | 5% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 52mg | 2% |
| Potassium 261mg | 7% |
| Total Carbs 8.8g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.05g | 3% |
| Protein 1.42g | 2% |
