This is probably one of the easiest things I make, and also one of the most requested ‘recipes’- if you can even call it that. It’s only got two ingredients- carrots and greek yogurt. But apparently, after hearing about the disappointing results of friends who have tried to make it, easy to screw up.
I usually make it with old carrots found at the back of the fridge- dried out and unfit for enjoyable raw consumption. However this time, there happened to be multiple bags of mini carrots in the fridge, so I used one of those instead. Just lightly coat the carrots with olive oil and a sprinkle of salt and pepper, and then roast them in the oven till they’re soft and shrivelled and a bit brown.
After that, just let the carrots cool a bit, then blend them up in a food processor. Transfer the carrot mash to a bowl, and add in as much greek yogurt as you’d like. For reference, this time for my one bag of mini carrots I used a 1/2 cup greek yogurt. Add in a little more salt and pepper to taste, and you’re done. This is also one of those things that taste better the longer you leave them (pre-mold, that is).