Description
Cooked carrots with yogurt go hand in hand! The flavors you get by combining sweet carrots, creamy garlicky yogurt, and a spicy buttery sauce are simply amazing.
Ingredients
Scale
- 300g carrots (0.5 lb), about 3 medium carrots
- 1 tbsp olive oil
- 155g Turkish yogurt (⅔ cup), or use full-fat Greek yogurt
- 1 big garlic clove
- 1 tsp fine sea salt
- 15g butter (1 tbsp)
- ½ tsp pul biber (Aleppo pepper), or replace with any crushed chili flakes
Instructions
- Cook the carrots. Peel the carrots, then slice them into coins, approximately 5mm (⅕ in) thick. Heat the olive oil in a non-stick frying pan over low heat and add the sliced carrots. Cover the pan and cook, stirring frequently with a wooden spoon, until the carrots are wilted but not browned. It should take about 30 min.
- Make the yogurt sauce. Add the yogurt to a mixing bowl. Peel the garlic clove and roughly chop it. Put it into a mortar and add the salt. Crush the garlic into a paste with the pestle and scrape the paste over the yogurt. Finely chop the garlic if you don’t have a mortar and pestle. Mix with a spoon until the yogurt and garlic are well combined. When the carrots are cooked, gently stir them into the yogurt sauce with any leftover cooking juice. If desired, transfer the carrots with yogurt to a serving dish.
- Make the butter sauce. Melt the butter in a small frying pan over low heat. Add the chili flakes and cook for 1 min, stirring constantly. Pul biber can burn pretty quickly so be careful. Drizzle the spicy buttery sauce over the carrots and serve immediately.
Notes
Leftovers can be kept in the fridge for up to 3 days. I recommend warming through before eating (over low heat or using the microwave) because the butter sauce will solidify in the fridge.
Nutrition
- Serving Size: 1
- Calories: 307
Keywords: cooked carrot salad, vegetarian mezze platter, turkish meze