Caramelised carrot dessert with yoghurt

I have actually survived a lunch of both savoury and sweet carrots. Well no biggy, that fact is just okay when we're talking about me. Just about fine. But carrot desserts tend to remember me about the ones we've had to eat at school and that is not just fine. This vegetable's reputation has to be re-ruined.

We always grate a larger amount of carrots at home in the food processor than we really need at the moment. Its main aim is of course that mom can make fresh salad fast - our family's traditional carrot salad with sour cream and sugar. But it also gives me an opportunity to fetch some into my so-called fast food. I have once mor dug out the bowl of grated carrots from the fridge and this time, ladys and gentlemen, we do have a dessert.


Caramelised carrot dessert with yoghurt
(serves 2)

3 tbsp sugar
1 tsp butter
3 dl grated carrot
3 dl plain yoghurt
1/2 dl cashew nuts, chopped a bit
cinnamon

1. Heat the sugar in a saucepan together with the nuts.
2. When the sugar starts to caramelise, add butter and grated carrot, stir so that the carrots blend well with the caramel and cook them for some minutes.
3. Remove the saucepan from heat and let it cool a bit, then add yoghurt to the mixture.
4. Serve sprinkled with cinnamon and some nuts.



The carrots caramelise nicely and the cashews have this praline taste to them. Sometimes there are larger bits of caramel that melt on the tongue like gems. No more sugar is added to the yoghurt so that the flavours of the caramel have more contrast with it, but that doesn't mean that the yoghurt is too sour. On the whole the dessert is moderately sweet. And not at all reminding me of those experimental school desserts with carrot - the vegetable has regained its reputation.