Jul 042010
Ingredients
6 medium carrots / around 500g-ish, grated
olive oil
200-300g Greek-style yoghurt
1 garlic clove, crushed (or more if you like things garlic-y)
pinch of salt
Method
In a frying pan, cook the carrots in ½ tablespoon of olive oil, until just softened.
Turn off the heat and add the crushed garlic, stir through and leave to cool.
Once cool, add the yoghurt slowly, tasting to get the balance of flavours and consistency to your liking.
Add salt to taste.
Author
Reşat Sürücü
Coburg