in Turkey

Carrot-yogurt cream

updated

Spread the love

Ingredients for 4 servings:

  • 300 g yogurt, 10% set or cream yogurt
  • 4 large carrots
  • 1 garlic clove(s), squeezed
  • 3 tbsp olive oil
  • 1 pinch(s) of salt and pepper
  • some mint, fresh, possibly dried

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Havuclu-Yogurt Salatasi

Peel the carrots, trim the ends, and cook for about 10 minutes. Let cool. The carrots should still be slightly crunchy. This can vary depending on their thickness. Combine the yogurt, crushed garlic, and olive oil in a large bowl and season with salt and pepper to taste. Grate in the carrots. Stir everything well and refrigerate for a few hours to allow the cream to infuse. Garnish with mint to serve. You can also garnish with fresh dill and walnuts.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mercimek Köftesi

Honey mustard dressing