I have been lying low these past few weeks studying for a practical exam (that is done, dusted and passed- phew!), and now for my written exam. That means I have succumbed to what a lot of people do in my situation – procrastibaking!

I had the ultimate procrastibaking session over the weekend making a roast rack of pork with crackling and crispy roast potatoes, teamed with sauerkraut and these carrots with labne.

Labne is a strained yoghurt, or yoghurt ‘cheese’ and its cool creaminess with the smokiness of the paprika really makes the humble carrot shine. It is a delicious way to eat your veggies!

Carrots with Labne 4


Carrots with Labne
Prep time
Cooking time
Total time
Cool creamy labne and smoky paprika turn the humble carrot into delicious side dish
Recipe type: Vegetable side
Serves: 2
  • 10 Dutch carrots
  • 1 tspn butter
  • Labne
  • Smoked Paprika
  1. Put a pot of salted water on a high heat to boil
  2. Wash carrots well and use a knife to lightly scrape off any marks
  3. Once the water has come to the boil, add carrots and cook for 2 minutes
  4. Drain the carrots in a colander and rinse under cold water to stop further cooking
  5. Melt butter in a frypan over medium heat
  6. Turn up to a high heat and toss the carrots through so that they are coated in the melted butter for around 5 minutes (until carrots have developed some colour)
  7. Serve on a platter with a dollop of labne and a sprinkle of smoked paprika

Carrots with Labne

And don’t throw out those bushy carrot tops! They can be turned into pesto – check out Heidi’s recipe


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