12 baby carrots, peeled, trimmed and washed
120 ml (4 fl oz) 1/2 cup yogurt
3 tbsp extra-virgin olive oil
1 tbsp finely chopped flat-leaf italian parsley
2 tbsp finely grated fresh horseradish
salt
120 ml (4 fl oz) 1/2 cup yogurt
3 tbsp extra-virgin olive oil
1 tbsp finely chopped flat-leaf italian parsley
2 tbsp finely grated fresh horseradish
salt
method
1. Place the carrots in a bowl of water and ice in the refrigerator for about 2 hours - this will make them crunchier.
2. Drain and slice in half vertically.
3. Mix the yogurt, oil, parsley, horseradish and salt to taste in a bowl.
4. Arrange the carrots iround the sides of the bowl and serve them to be dipped in the sauce.
2. Drain and slice in half vertically.
3. Mix the yogurt, oil, parsley, horseradish and salt to taste in a bowl.
4. Arrange the carrots iround the sides of the bowl and serve them to be dipped in the sauce.
serving amount
serves 6
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