SERVING : 4
1/2 kg carrots
2 tablespoons olive oil
1/2 teaspoon salt
250 gr yoghurt
2 cloves garlic
1/2 teaspoon paprika
– Scrape and coarsely grate the carrots.
– Saute in olive oil with some salt.
– Whip the yoghurt with crushed garlic.
– Add to the carrots. Mix well. Sprinkle with paprika.