These carrots could be eaten every day.
A slightly hot marinade is well suited for carrots. Mari Moilanen
The best carrots of the summer are in marinade and Greek yogurt.
Food influencer and cook writer Mari Moilanen notes that he could eat these carrots cooked on the grill all summer long.
– They are unconsciously good. Sweet with a small fiery kick, Moilanen says on her tasty -stagram.
Carrots are split and marinated, grilled the stripes and applied to a well -drained Greek yogurt.
– When the marinade mixes with the yogurt, the sky may be good, Moilanen glows.
Grilled carrots
(For 4 people)
10 nailed carrots
Marinade:
4 tbsp soy
4 tbsp maple syrup
1 dl olive oil
1 tbsp Gochujang
1 teaspoon of salt
On:
hazelnuts roasted and crushed
chopped coriander
1. Wash the carrots and cut them through the longitudinal direction.
2. Mix the marinade ingredients and rotate the carrots in it.
3. Grill the carrot barbecue stripes and lift them back to the marinade. Rotate them once in the marinade and lift on the labneh.
4. Crumble on top of roasted hazelnuts and finish with fresh coriander.
Labneh
4 dl Greek yogurt
1/4 teaspoon of salt
1. Put the yogurt in a strainer lined with filter bags in the refrigerator. Allow to drain for at least 5-6 hours or overnight.
2. Season the drained yogurt with salt and spread it on a serving dish.