Recipe from Yogurt by Janet Fletcher
1 lb Carrots
2 TB Extra-Virgin Olive Oil
Kosher or Sea Salt
1 cup Plain Yogurt
1 large clove Garlic, grated or finely minced
Scant 1/2 tsp Roasted and ground Cumin Seeds
Freshly Squeezed Lemon Juice
Chopped fresh Parsley or Cilantro, for garnish
Peel the carrots and grate them coarsely, on the coarse holes of a box grater. You should have about 4 cups. In a heavy skillet, heat the olive oil over high heat. Add the carrots, season with salt, and cook, stirring almost constantly with a wooden spoon, until the carrots soften and wilt slightly, 3 to 4 minutes. They should no longer be crunchy. Transfer the carrots to a large bowl. In another bowl, whisk together the yogurt, garlic, cumin, and salt to taste. Add the yogurt to the warm carrots and stir to blend. Taste and add more salt if needed; brighten the flavor with lemon juice to taste. Scatter parsley or cilantro over the top and serve at room temp.