| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Niger |
Tamwt01 |
4 |
servings |
INGREDIENTS
| 6 |
lg |
Carrots |
| 1/2 |
c |
Creamy yogurt; drained |
| 3 |
|
Garlic cloves; pureed with salt |
| 1 |
|
Lemon |
| 1/4 |
ts |
Freshly-grated nutmeg |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Chopped fresh mint; for garnish |
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.
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-23-1998
Recipe by: Susan Feniger and Mary Sue Milliken
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