Carrot with Olive oil

Sample Dishes from Turkish Cuisine

Carrot with Olive oil  (Zeytinyağlı Havuç)

Preparation

Peel onions and garlic, wash. Cut onions into half. Slice into 1-2 mm tick slices. Crush garlics. Slice pared (or scraped) carrots into 1 cm (1/2 inch) thick pieces. Saute; onion in olive oil in a covered sauce-pan for 4-5 minutes. Add water, garlic, salt and sugar, boil. Add carrots. Sprinkle with rice. Cover and simmer for 25-30 minutes, or until tender. Remove from heat, place in a serving plate, garnish with parsley. Serve cold

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

It is usually cooked in winter and served for lunch or supper as a side dish with yogurt mixed with garlic.