The Greek Vegetarian -- Carrot Tzatziki

[Guest guest]

Kathleen caught my mix-up. LOL! Actually -- this cookbook -- The Greek

Vegetarian -- is this week's Cookbook of the Week. The Robertson book is not

until week after next. I'm ahead of myself!

 

Karen

 

 

* Exported from MasterCook *

 

Carrot Tzatziki

 

Recipe By :The Greek Vegetarian, Diane Kochilas

Serving Size : 16 Preparation Time :0:00

Categories : The Greek Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large thick carrot -- washed & peeled

OR 2 medium ones

2 cups drained yogurt

3 large cloves garlic -- finely chopped

1 tablespoon chopped fresh mint -- (to 2)

OR 1 tsp. dried

salt & freshly ground pepper

3 tablespoons extra virgin olive oil

2 teaspoons strained fresh lemon juice -- (to 3 tsp)

 

Shred the carrots. There should be about 1 cup, packed.

 

Combine the drained yogurt, carrots, and remaining ingredients in a medium-size

bowl. Let stand for at least 1 hour before serving.

 

VARIATION: For cucumber tzatziki, substitute 1 large hothouse cucumber for the

carrot. Peel it and shred it or cut it into small chunks. Drain it in a

colander, then squeeze out the excess water between the palms of your hands.

Combine with yogurt, garlic, mint, olive oil, salt & pepper, either lemon juice

or vinegar and, if desired, 2 teaspoons of chopped fresh dill.

 

S(ISBN):

" 0-312-14608-6 "

Copyright:

" 1996, St. Martin's Press "

Yield:

" 3 1/2 cups "

 

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Per serving: 25 Calories (kcal); 3g Total Fat; (87% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 3378