Burrata with Carrot Yogurt Sauce

Ingredients

• 8 oz Burrata cheese (Whole ball, room temperature)
• 2 Carrots (Medium, peeled and cut into thin matchsticks)
• 1/2 cup Plain Greek yogurt (Full‑fat for creaminess)
• 2 tbsp Extra‑virgin olive oil (For sautéing carrots)
• 1/4 tsp Salt (Fine sea salt)
• 1/8 tsp Freshly ground black pepper (To taste)
• 1 tsp Fresh lemon juice (Adds brightness to the sauce)
• 1 tbsp Fresh chives (optional) (Finely chopped for garnish)

Instructions

1. Prepare ingredients

   Gather all ingredients and equipment. Pat the burrata dry with paper towels and let it sit at room temperature while you work.

   Time: PT5M

2. Slice carrots

   Peel the carrots and cut them into thin match‑stick strips (julienne). This shape will sauté quickly and become nicely caramelized.

   Time: PT5M

3. Sauté carrots

   Heat the skillet over medium heat, add the olive oil, and swirl to coat. Add the carrot strips, sprinkle with salt, and sauté, stirring occasionally, until they turn a golden‑brown color, about 8 minutes.

   Time: PT8M

   Temperature: Medium heat

4. Make the yogurt sauce

   Reduce the heat to low, add the Greek yogurt, lemon juice, and a pinch of black pepper to the skillet. Stir gently until the yogurt is warmed through and coats the carrots, about 3 minutes. Remove from heat.

   Time: PT3M

5. Plate and serve

   Place the burrata ball on a serving plate. Spoon the warm carrot‑yogurt mixture over the top, letting it pool around the cheese. Garnish with chopped chives if using. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

15 g

Carbohydrates

22 g

Fat

30 g

Fiber

4 g