Friday, March 21, 2014

February 22; Carrots and Mexican squash in Yogurt Sauce

Cooking Time: 15 min


  • 2tbsp olive oil
  • 3 Mexican squash (coarsely grated)
  • 3 carrots (coarsely grated)
  • 1lbs yogurt
  • 2 garlic gloves (finely crushed)
  • Fresh chopped dill for garnish


  • Sautee carrots and Mexican squash separately with one tbsp. olive oil in each pan until they get tender.
  • Mix with yogurt and garlic, stir well.
  • Garnish with fresh dill. Bon appetite!

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