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Receta Carrot Puree With Yogurt
by Global Cookbook

Carrot Puree With Yogurt
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  Raciónes: 4

Ingredientes

  • 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

Direcciones

  1. Steam the carrots till soft.
  2. Prepare the sauce: In a small bowl mix the yogurt with the lemon juice, garlic, and herbs. Add in a little salt to taste.
  3. 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.
  4. 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.
  5. This recipe yields 4 servings.
  6. 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.