A practical olive-oil meze where carrots meet olive oil and garlic and are lightly sweetened, served cold. It is prepared quickly with few ingredients and adds a light, colorful touch to meze tables.
Cook the sliced carrots (in rounds) with olive oil, water, sugar, and salt over low heat until just tender but still firm.
Add the crushed garlic in the last few minutes of cooking and cook for a few more minutes.
Remove from heat and once it reaches room temperature, serve sprinkled with dill.
Important: Don't overcook the carrots; they should stay firm enough to be pierced with a fork, as overcooked carrots can mash and fall apart. Allergen: contains no common allergens.
If you add the garlic at the end of cooking, it leaves behind a mild aroma without losing its sharpness.
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