Turkish Carrot Sauté

The inspiration for this appetizing sauté comes from the Turkish kitchen. In Turkey, it’s
often served on the meze buffet table among other small appetizers.

Carrots have a higher carbohydrate content than the other vegetables in this book. But
with the addition of butter, which draws out the fat-soluble vitamins in carrots, this
becomes a very nutritious and satisfying side dish.

This mix goes well with both fish and meat.

Turkish Carrot Sauté
• 2 large carrots
• 4 oz. (100 g) butter
• ½–1 teaspoon salt
• ¼ teaspoon cayenne pepper
• ¼ cup (50 ml) Turkish yogurt
• ¼ cup (50 ml) crème fraîche (or Smetana)

Peel and grate the carrots coarsely. Melt the butter in a sauté pan and add the grated
carrots. Season the carrots with salt and cayenne. Let the carrots cook in the butter until
softened, about 10 minutes, stirring occasionally.

Remove from the carrots from the heat and stir in yogurt and crème fraîche (or Smetana).
Taste and adjust the seasonings if needed. The sauté can be served as is or blended with an immersion blender until smooth. It is best enjoyed lukewarm.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund