I saw a carrot salad on the blog délices de Turquie and knew I had to try it at once! The salad was simply shredded carrots dressed with a garlicky drained yogurt (our labneh) and a drizzle of olive oil and sumac on top.
I added some parsnip for a coleslaw effect and made some labneh that afternoon while we were stuck indoors due to a snow storm.
The labneh (or yogurt cheese if you prefer)transforms the humble carrot and parsnips into a creamy, garlicky mass of mellow vegetable goodness. Frankly, I did not expect it to taste that good.
- Carrots, preferably organic (about 1/2 pound)
- Parsnips (1/2 pound)
- 2 cups of yogurt cheese or labneh (or make your own with 3 cups of yogurt, drained over a paper towel and a sieve for 4 hours)
- 1/4 cup of olive oil
- salt to taste
- sumac, to taste
- 3 cloves of garlic, mashed in a mortar with a dash of salt
- Peel and shred the carrots and parsnips. Heat a skillet (big enough to accomodate them and equipped with a lid) and when hot add about 1/4 cup of olive oil. Place the shredded carrots and parsnips in the skillet, add about 1/3 cup of water, a dash of salt and cover the skillet.
- Cook and steam the vegetables for about 15 to 20 minutes on low heat. Uncover and stir from time to time. Let the water from the vegetables evaporate but do not let the vegetables burn or change color.
- Place the vegetables in a bowl. Add the labneh previously mixed with the mashed garlic. Mix well. Present on a plate small mounds of the mixture with a drizzle of olive oil and a sprinkle of sumac or paprika.
NOTE: For a detailed recipe on how to make labneh, click here.
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