What changed?
Ingredients unchanged, 1 step changed.
| Earlier versionNovember 1, 2026 | Latest versionNovember 1, 2026 | |
|---|---|---|
| Serves | 6 | 6 |
| Time | — | — |
| kcal per person | — | — |
| Allergens | Records incomplete | Records incomplete |
Ingredients
| Earlier versionNovember 1, 2026 | Latest versionNovember 1, 2026 | |
|---|---|---|
| Carrot | 560 g | 560 g |
| Olive oil | 91.3 g | 91.3 g |
| Salt | 6.1 g | 6.1 g |
| Strained yogurt | 300 g | 300 g |
| Garlic | 9 g | 9 g |
| Walnut | 100 g | 100 g |
Method
| Earlier versionNovember 1, 2026 | Latest versionNovember 1, 2026 | |
|---|---|---|
| 1 | Scrape and peel the carrots, wash them and grate them on the coarse side. | Scrape and peel the carrots, wash them and grate them on the coarse side. |
| 2Changed | Put the olive oil, grated carrot and salt in a pan. | Put the olive oil, grated carrot and salt in a pan. Sauté over low heat for 15-20 minutes, until the carrot releases its juice, the juice cooks away and the carrot is very soft. Let it cool a little. 15 min |
| 3 | Add the strained yogurt and garlic to the carrot and mix thoroughly. | Add the strained yogurt and garlic to the carrot and mix thoroughly. |
| 4 | Set a few walnut pieces aside for garnish and gently stir the rest into the mixture. | Set a few walnut pieces aside for garnish and gently stir the rest into the mixture. |
| 5 | Transfer to a plate, shape with a spoon and top with the reserved walnuts. | Transfer to a plate, shape with a spoon and top with the reserved walnuts. |
Allergens and calories are worked out from today's records for both versions.