Carrot and Yogurt Stir-Fry with Taliarim

Name: Carrot and Yogurt Stir-Fry with Taliarim
Yield: 6
Ingredients: 3 large carrots, peeled and grated; 2 cups of natural yogurt; 1/4 cup of chopped parsley; 3 tablespoons of olive oil; 2 tablespoons of finely chopped onion; 1 tablespoon of lemon juice; 1/2 teaspoon of salt; 400g of Taliarim

1
3 large carrots, peeled and grated
2
2 cups of natural yogurt
3
1/4 cup of chopped parsley
4
3 tablespoons of olive oil
5
2 tablespoons of finely chopped onion
6
1 tablespoon of lemon juice
7
1/2 teaspoon of salt
8
400g of Taliarim

Ingredients

1
3 large carrots, peeled and grated
2
2 cups of natural yogurt
3
1/4 cup of chopped parsley
4
3 tablespoons of olive oil
5
2 tablespoons of finely chopped onion
6
1 tablespoon of lemon juice
7
1/2 teaspoon of salt
8
400g of Taliarim

Directions

1
1
2
Bring a large pot of salted water to a boil and cook the Taliarim for 10 minutes or until al dente
3
2
4
In a medium pan, heat the olive oil over high heat
5
Saute the carrots and onion, stirring constantly, for 4 minutes or until they're tender
6
3
7
Add the remaining ingredients, stir well, and let it simmer
8
Drain the Taliarim, mix with the sauce, transfer to a serving dish, and serve.