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.
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!
Omg. Delicious. I made this for dinner along with Kebob and saffron rice. It was spectacular. The carrots made the onions slightly sweet and the olive oil made the vegetables a tender but al dente texture.
I ate the cold leftovers corner already and they were excellent cold too!!!