Summary

Ingredients

• 500 g carrot (s)
• 250 g yourt, low in fat
• 1 clove garlic
• 1 ½ tablespoon olive oil or sunflower oil
• 1 tablespoon lemon juice
• pepper
• salt

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Instructions

1. Peel the carrots and grate them medium-fine with a kitchen grater. Mix in lemon juice. Heat oil in a pan and add grated carrots. Cover and cook over low to medium heat for about 10 minutes until cooked (stir occasionally). Take the pan off the hob.
2. Mix the yogurt, crushed garlic clove, pepper and salt and fold into the carrots. Let it infuse briefly until the liquid is absorbed. When it has cooled down, put it in a bowl in the refrigerator and let it steep for 30 or 60 minutes.
3. Well suited as an antipasti, at barbecues or as a light dinner. The dish is also a delight when it is lukewarm.