Carrot Puree

• 6 large carrots
• 1/2 cup creamy yogurt, drained
• 3 cloves garlic, pureed with salt
• 1 lemon
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh mint, for garnish

1. Preheat oven to 350 degrees.
2. Peel carrots and cut into 1/2-inch slices.
3. Place in an oven-proof saucepan, cover and bake until tender, about 15 minutes.
4. Meanwhile, in a small bowl combine the yogurt, garlic, juice from 1/2 of the lemon, nutmeg, and salt and pepper to taste.
5. Puree the carrots in a blender or food processor until smooth, adding the remaining lemon juice and olive oil.
6. Season with salt to taste.
7. Spoon the carrot puree into a serving dish, and top with the yogurt sauce.
8. Garnish with the fresh mint.

carrots, creamy yogurt, garlic, lemon, freshly grated nutmeg, salt, olive oil, fresh mint

Taken from www.foodnetwork.com/recipes/carrot-puree-recipe.html (may not work)