Carrots with Dill Yogurt
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 84
- Total Fat
- 1
- Saturated Fat
- 1
- Carbohydrates
- 17
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 4
- Sodium
- 437
- Total: 20 min
- Active: 10 min
Ingredients
2 pounds carrot
Kosher salt and freshly ground pepper
3/4 cup plain whole-milk yogurt
2 tablespoons chopped dill
2 tablespoons fresh lemon juice
3/4 teaspoon ground coriander
Directions
- Peel the carrots and thinly slice on the bias. Cook in boiling salted water until tender, about 6 minutes. Drain, blot dry and transfer to a serving bowl.
- Stir together the yogurt, dill, lemon juice and coriander; season with salt and pepper. Spoon over the carrots.