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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.
3. Spoon the carrot puree into a serving dish, and top with the yogurt sauce. Garnish with the fresh mint.
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