Sautéed carrots with yoghurt (lactose free)

Ingredients

• 8 pcs Carrots, raw, big ones, peeled and chopped
• 400 ml Nature yogurt, whole milk, lactose free
• 3 pcs Garlic cloves, divided
• 3 tbsp Olive oil
• 1 tbsp Mint leaves, fresh, chopped
• 1 tbsp Parsley, fresh, chopped
• 1 tsp Fresh ground salt
• 1 pinch Turmeric, ground
• 1 pinch Cumin, ground

Method

1. Heat olive oil in medium-sized saucepan over medium heat.
2. Add carrots and cumin; cook covered, for about 5 minutes.
3. Stir carrots and season with half of salt; turn heat to low and add 2 garlic cloves, thinly sliced.
4. Cook for about 10 more minutes. Once carrots are tender, add turmeric. Remove from heat and allow carrots to cool.
5. In a small bowl, combine yoghurt, remaining clove of garlic (minced), and remaining salt.
6. Add yoghurt to cooled carrots. Garnish with parsley and mint before serving.