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Carrot fries with yoghurt sauce and tulum

Difficulty Level
Veggie
Low Carb

  • For the carrot fries

    4 large uniform carrots, cut into sticks
    2 tbsp olive oil
    2 tbsp garlic powder
    2 tbsp pepper
    2 tsp paprika (sweet)
      a small bunch of fresh parsley for garnish
      salt

    Fpr the dip

    4 tbsp GAZİ semi-solid Cream Yogurt
    30 g GAZİ Tulum, crumbled
    1 tsp lemon zest
    1 tbsp lemon juice
    1/2 tsp salt
    2 pinches garlic powder
    1 tsp pepper

  • Preparation

    1. Preheat the oven to 200 °C and prepare a baking sheet lined with baking paper. Peel the carrots and cut into even sticks.

    2. Now mix well with the paprika, garlic powder, oil, salt and pepper in a shallow bowl and place on the baking sheet and bake in the oven for about 20 minutes until crispy.

    3. In the meantime mix the yoghurt with the lemon juice, zest, garlic powder, salt and pepper. Crumble the tulum into the bowl and fold through. Reserve some tulum for garnish. Remove the carrots from the oven and garnish with tulum and chopped parsley.

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