Vegetable Yoghurt Carrot

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	10 mins
Total Time	20 mins
Course	Breakfast
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Peel the carrot and grate finely on the vegetable slicer.
Melt some butter in a coated pan, add the grated carrots, honey, paprika powder and a splash of lemon juice and simmer everything at a medium temperature until the carrots are cooked through. Set aside and let it cool.
Now put the yoghurt, quark and pressed ginger in a blender, add the cold, prepared carrot rasps and puree everything until it is finely creamy. Fill into 2 glasses and either spoon immediately or cover with household foil and store in the refrigerator.
The vegetable yogurt can be kept in the refrigerator for about 2 - 3 days.
Vegetable yogurts are a nice change from fruit yogurts and are very trendy in the USA.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.