Carrots Braised in Olive Oil (Zeytinyağlı Havuç)

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.

Ingredients:

• 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

Directions:
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