Carrots with garlic yoghurt
Details
- Servings: 6
- Diet: Balanced, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Ingredients
- 750 g small to medium carrots
- 1 bulb of garlic
- 1 teaspoon coriander seeds
- 1 tablespoon sherry vinegar or red wine vinegar
- 2 tablespoons olive oil
- 300 ml thick Greek-style yoghurt
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