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Turkish Carrot Salad

December 10, 2011

This is one of our favourite recipes for carrots.  I make it regularly to eat either with warm frittata or cold ham with jacket potatoes.

For 4

500 grams of carrots

5 tblsps of olive oil

300ml of Greek yoghurt

1 tblsp of chopped mint

Wash and peel the carrots and grate on a coarse grater or use a food processor with a grating disc.

Heat the olive oil in a frying pan, add the carrots and 2 crushed garlic cloves and cook over a gentle heat for 10 minutes stirring now and then. Cool and add to a bowl of  yoghurt.

Season liberally with salt and black pepper and sprinkle on the fresh mint leaves.

Week 6 of cutting flowers from the garden and I swear these flowers were not out last week. It’s Euphorbia characias subsp. wulfenii and the whorls of fleshy glaucous leaves are topped with chartreuse-green flowers which usually appear in March or April.  It forms a huge, round clump at the end of a wide border where it meets some steps and already at the base of the plant there is new growth for next year. It’s a favourite  because it brings structure and form to the garden in Winter.  Spurges produce a milky sap which is poisonous and a potential skin irritant so I always use gloves when handling the cut flowers.

I picked the last of the Ornithogalum to go with it and finally cut the five plants back to ground level.  The timing is good since there are no more flower stems  and the temperature is dropping. I then covered the bed with 10cms of well-rotted compost which I hope will help protect them from frost.

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5 Comments leave one →
  1. December 10, 2011 4:42 pm

    I’m keeping an eye on what you come up with for your 52 weeks of cut flowers! I’m not sure about those I’d have to wear gloves to handle, but for now I’ll keep an open mind about them.

    • December 10, 2011 5:47 pm

      Yes I don’t normally like plants in the garden that risk skin re-actions but I make an exception for euphorbias.

  2. December 11, 2011 2:06 am

    I just love that vase! The flowers though are a no go here, too many daft dogs who would probably eat them.

    • December 11, 2011 11:45 am

      The lovely ‘vase’ is 10years old and a favourite. It has a large jam jar inside for the flowers since it’s made of wood.

  3. December 13, 2011 9:31 pm

    Interesting carrot recipe, I’ll have to try it with next year’s carrots!

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