Tuesday, January 6, 2015

Carrots Braised in Olive Oil - Zeytinyağlı Havuç

Carrots Braised in Olive Oil
Carrots and onions sautéed in olive oil is a simple dish. Easy to prepare and takes less than 15 minutes to cook. Typically a table spoon full of rice is also added to the dish, however, I always omit the rice. This recipe calls for fresh dill for garnish, parsley would work just as well. 

  • 2 lbs (about 8 medium) carrots, peeled
  • 1 large onion, chopped
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste
  • 1/2 cup boiling water
  • 1/4 cup fresh dill, finely chopped (optional) for garnish

Wash and peel the carrots. Diagonally cut them in 1/4 inch thick slices. Peel and chop the onion. In a large pan, saute onions in olive oil over medium heat, about 3 minutes. Add carrots, salt and pepper and stir. Add boiling water. Cover the pot and reduce heat to slow. Let it cook until all vegetables are tender, about 7-8 minutes.

Transfer to a serving dish. Sprinkle chopped fresh dill as garnish (optional). This could be served hot or at room temperature like most Turkish style olive-oil based vegetable dishes.

Afiyet Olsun! Bon Appetit!

Carrots chopped diagonally
Chopped onions
Carrots braised in olive oil ready to serve
Carrots braised in olive oil

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