Carrot Walnut garlic sauce

Method

1. Peel and finely grate 50 g of carrots, then set aside on a clean surface.
2. Crush 3 cloves of garlic into a smooth paste using a mortar and pestle, which is the traditional Turkish method for building the base of a tarator-style sauce.
3. In a mixing bowl, combine the grated carrots, garlic paste, and 60 g of yogurt, stirring until fully incorporated.
4. Drizzle in 2 tbsp of olive oil gradually while continuing to stir, emulsifying it into the yogurt mixture for a creamy consistency.
5. Heat a small pan over low heat for 1 minute, then briefly warm the sauce just until fragrant, being careful not to boil or separate the yogurt.
6. Fold in 1 tbsp of fresh dill and adjust seasoning before serving at room temperature alongside your chosen keto dish.