Peel and grate the carrots and sauté them in the oil in a pan until they are soft. Let cool down. Mix the yoghurt and sour cream or sour cream, season with salt and 2 or more cloves of finely chopped garlic to taste. Stir in the carrots, leave to stand for at least 2 hours, season again to taste.
Great with grilled, fondue or raclette and a hot stone.
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