Carrot salad with yoghurt and cinnamon from Essential Ottolenghi: A Collection (page 118) by Yotam Ottolenghi

Notes about this recipe

  • Eat Your Books

    Can substitute carrots for baby carrots.

  • Ro_ on September 02, 2020

    I am just now realising that I totally forgot to put the cinnamon in this dish, oops. I think I made a bit too much of the dressing for the quantity of carrots I had as well. Maybe due to those two factors but I didn't totally love this dish, There's something about the combination of cooked carrots and cream/yogurt/oil which puts me off a bit. Maybe I should have steamed the carrots less, or maybe next time I'd try it as a shredded raw carrot salad.

  • raybun on March 25, 2019

    I was really surprised by how much I liked this. Carrots & cinnamon, who would have thought of putting them together?! Went very well with a Simple vegetarian meal I put together.

  • Rutabaga on February 14, 2019

    This is a good way to dress up carrots. I used small to medium-sized carrots, sliced lengthwise into halves and quarters, but they took much longer to steam than indicated in the recipe. After 20 minutes, I thought they were finally ready, but realized when I served them that they were still nearly raw. That was OK, but we would have preferred them to be a bit softer. Maybe next time I'll make sure the water is boiling more rapidly.

  • JennyHay on December 26, 2018

    A very easy side for any meat. I served the yoghurt mix in a separate bowl as one guest was lactose intolerant. It still worked a treat.

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