Directions:
- 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. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.77 Kcal (439 kJ) | ||
| Calories from fat | 40.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 7% | |
|---|---|---|---|
| Cholesterol | 3.98mg | 1% | |
| Sodium | 90.41mg | 4% | |
| Potassium | 443.67mg | 9% | |
| Total Carbs | 14.82g | 5% | |
| Sugars | 7.43g | 30% | |
| Dietary Fiber | 4.12g | 16% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 16.3mg | 27% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 22.4mg | 124% | |
| Calcium | 88.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 64.39 Kcal (270 kJ) | ||
| Calories from fat | 24.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.76g | 7% | |
|---|---|---|---|
| Cholesterol | 2.45mg | 1% | |
| Sodium | 55.57mg | 4% | |
| Potassium | 272.67mg | 9% | |
| Total Carbs | 9.11g | 5% | |
| Sugars | 4.56g | 30% | |
| Dietary Fiber | 2.53g | 16% | |
| Protein | 1.41g | 5% | |
| Vitamin C | 10mg | 27% | |
| Vitamin A | 0.8mg | 42% | |
| Iron | 13.8mg | 124% | |
| Calcium | 54.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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