Carrot Puree

Name: Carrot Puree
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Cuisine: middle-eastern
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

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Level: Easy
Total: 45 min

Prep: 30 min
Cook: 15 min

Yield: 4 to 6 servings

Level: Easy
Total: 45 min

Prep: 30 min
Cook: 15 min

Yield: 4 to 6 servings

Ingredients

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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

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.
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.
Spoon the carrot puree into a serving dish, and top with the yogurt sauce. Garnish with the fresh mint.