Baby carrots with yogurt
Instructions
Check carrots peel them, wash them thoroughly and boil in boiling salted water for about 35 minutes.
When cooked, drain and let cool.
Meanwhile, mix the yoghurt with the fine salt, add a piece of slightly crushed coriander seeds and let it stand for about 20 minutes in the refrigerator.
Cut the carrots into rings with a thickness of about 5 mm, arrange on a serving dish previously sprinkled with yoghurt, add the yogurt and remaining coriander grains, add chopped parsley previously rinsed and dried with absorbent paper and serve.
Tip: you could use this same recipe, but in summer, the baby carrots in the refrigerator for at least 20 minutes before seasoning and serve.
Great as a side dish.
Ingredients and dosing for 4 persons
- 3 big carrots
- 100 g of yoghurt
- Parsley
- 1 tablespoon of coriander grains
- 1 pinch of climbs
- 1/2 tablespoon of coarse salt