Carrot Puree

Recipe Ingredients

6 teaspoons	30ml	Carrots (large)
1/2 cup	118ml	Creamy yogurt - drained
3		Garlic cloves - pureed with salt
1		Lemon
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Chopped fresh mint - for garnish

Recipe Instructions

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. Set aside.

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.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B30 broadcast 07-01-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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