Carrot and yogurt sauce, to accompany any type of fried food, whether meat, fish, or vegetables. After scraping and boiling the carrots, it will only take a few minutes to prepare this sauce and bring a simple yet different dish to the table.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 – 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Carrot and Yogurt Sauce
- 14 oz carrots
- 1/2 cup natural plain yogurt
- 2 tbsps extra virgin olive oil
- 1 sprig mint
- to taste salt
- to taste pepper
Tools
- Hand Blender
How to Prepare CARROT AND YOGURT SAUCE
Scrape the carrots, wash them, cut them into pieces, and place them in a pot with boiling salted water. Let them cook for about 10 minutes or until, by poking some with a skewer, they feel tender. Drain them and let them cool.
Combine the carrots, yogurt, and mint leaves in a bowl. Add olive oil, a pinch of salt, and a few pinches of pepper. Blend until smooth.
There you have it, your sauce is ready!
Notes
This carrot sauce is particularly suitable for accompanying meat, fish, or vegetable patties, whether fried or oven-cooked. It also goes very well with any type of fried food.
The carrot and yogurt sauce keeps in the refrigerator for 1 or 2 days.
If you liked this recipe, you might also be interested in the Pico de gallo or the Agliata (agghiata) or the Pumpkin Chutney.
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