Boil carrots until cooked as desired.

Meanwhile, mince the garlic and stir it into the yogurt.

Chop the chives and mint finely.

Once the carrots are done, drain and add a little bit of butter to the pot and mix. Let them cool for a few minutes.

Place a few dollops of yogurt in the middle of your appetizer plates. Sprinkle the yogurt with the chives and mint. Grate the lemon zest over the yogurt. Add salt and pepper, to taste.

Arrange carrots on top of the yogurt. Serve immediately.