Sautéed carrots and parsley with garlic yoghurt – Sarimsak Yogurtlu Havuc

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Sautéed carrots and parsley with garlic yoghurt – Sarimsak Yogurtlu Havuc

Sweet, mildly flavoured carrots mixed with garlic yoghurt can be served in several different ways – as a meze with pide bread or as a side dish with grilled meat and vegetables. In addition to meze spread, I like to serve this dish with lamb kebabs with pistachios and roasted vegetables, Fistikli Kebap. You can prepare this meze ahead of time and store the leftovers in the fridge for up to 2 days.

Serves 4
3 medium carrots, coarsely grated
2 cloves of garlic, crushed in sea salt and finely chopped
450g/1lb natural plain yoghurt (whole milk yoghurt recommended)
30ml/2 tablespoons olive oil
Handful of flat leaf parsley, finely chopped
Salt and freshly ground black pepper to taste

Heat the olive oil in a wide heavy pan and sauté the grated carrots for 3-4 minutes, until they are about to soften up, but still a little crunchy. Turn the heat off and leave them aside to cool. In the meantime, stir in the chopped garlic into a large bowl of yoghurt. When cooled, combine the sautéed carrots into the yoghurt bowl and give a good mix. Stir in the chopped parsley and season with salt and ground black pepper, combine well.

You can serve this wonderful meze with slices of pide, flat bread, pita bread or crackers, or with sliced vegetables like celery, broccoli, and cauliflower to dip in. It also complements grilled meat, kebabs and vegetables beautifully.

Afiyet Olsun.

Source: Ozlem’s Turkish Table