Turkish Carrots with Garlic and Yogurt - Yogurtlu Havuc - 10g Carbs, 2g Fiber
Recipe By: Adapted from A Taste of Turkish Cuisine by Sheilah Kaufman
Serving Size: 8
Preparation Time: 0:00
Categories: Condiment Low Cal (Less than 300 cals)
Lower Carbs Veggie
Amount Measure Ingredient -- Preparation Method
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2 cups plain yogurt -- drained
4 tablespoons extra-virgin olive oil -- divided
1 medium yellow onion -- finely chopped
1 pound carrots -- coarsely grated
4 garlic cloves
1/2 teaspoon salt
2 teaspoons paprika
Place a colander inside a bowl. Add plain yogurt. Set in the refrigerator for 6 hours or overnight. Reserve juices.
In a large pot, heat 2 tablespoons olive oil over medium heat. Saute the onions, stirring slowly, for 5 minutes. Do not let them brown. Add
carrots, stirring to mix well, and cook for 10 minutes. Remove from heat, and let cool.
Crush the garlic and salt together in a mortar and pestle or with a knife on a chopping board.
Combine the cooled carrots with drained yogurt and garlic mixture in a
large bowl.
In a small bowl, combine remaining 2 tablespoons olive oil and paprika. Pour mixture over the carrot, making a swirl design. Serve chilled or at room temperature.
Makes 4 cups (8 one-half cup servings)
AuthorNote: This delicious Turkish dish will make a carrot lover out of everyone. It has been adapted from Sheilah Kaufman's A Taste of Turkish Cuisine. It is traditionally served with olives.
Don't discard the leftover liquid after having drained the yogurt. In the eastern Mediterranean, refreshing drinks are made with this liquid and served on warm days.
ChupaNote: this makes a wonderful dip for raw vegetables, served cool or at room temperature. It is also delicious on veggie burgers. On toasted baguette it is a lovely bruschetta or crostini topping. Toss with whole grain pasta, sliced olives, capers, minced cilantro/parsley/mint and crumbled feta for a wonderful summer pasta salad.
Cuisine: "MidEastern"
Source: "The Mediterranean Diabetes Cookbook by Amy Riolo, 2010."
S(Formatted by Chupa Babi): "May 2010"
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Per Serving (excluding unknown items): 128 Calories; 9g Fat (60.8%
calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 180mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
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