Preparation:
Wash and peel carrots. Then grate in a bowl. Place the grated carrots in a teflon pan with oil, sprinkle with salt and fry until soft. After the carrots are roasted, take them out of the oven and let them cool. Then put the cooled carrots in the mixing bowl, add the yoghurt, grated garlic and a little salt and mix well. Finally, throw away the crushed walnut kernels and mix again. Put the carrot mixture you have prepared in the serving plate, decorate with walnuts and parsley and serve.