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🍽️ Shredded Carrots with Flatbread

680 kcal · 30 min · 4 servings

Ingredients

• 500 g carrots
• 500 g Turkish yogurt
• 2 cloves garlic
• 3 tbsp oil
• 200 g almond kernels (sliced)
• 0.5 bunch parsley (coarsely chopped)
• salt
• flatbread (to taste)

Instructions

1. 1. Peel the carrots.
2. 2. Grate the carrots finely.
3. 3. Add the oil and salt to the carrots.
4. 4. Place the pot on the stove over low heat.
5. 5. Cover the pot.
6. 6. Simmer the vegetables for about 20 minutes.
7. 7. Stir the vegetables occasionally.
8. 8. Check if the carrots are soft.
9. 9. If there is too much liquid in the pot, remove the lid.
10. 10. Let the excess liquid evaporate.
11. 11. Remove the pot from the heat.
12. 12. Let the carrot mixture cool down.
13. 13. Peel the garlic.
14. 14. Add a little salt to the garlic cloves.
15. 15. Mash the garlic with the flat side of a knife.
16. 16. Stir the garlic paste until smooth.
17. 17. Mix the yogurt with the garlic paste.
18. 18. Fold the cooled carrots into the yogurt mixture.
19. 19. Add the almonds.
20. 20. Add the parsley.
21. 21. Season the mixture to taste.
22. 22. Serve the vegetables with the flatbread.

Nutrition per serving

• kcal: 680
• Protein: 22 g · Fett/Fat: 48 g · Carbs: 42 g