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Carrot with Olive oil

Sample Dishes from Turkish Cuisine

Carrot with Olive oil  (Zeytinyağlı Havuç)

Onion2 medium size150 gr
Garlic5 clove15 gr
Carrot9 medium size1 kg
Parsley 3-4 sprigs10 gr
Rice2 tablespoon15 gr
Olive Oil8 tablespoon80 gr
Salt1 1/2 teaspoon9 gr
Sugar1 teaspoon4 gr
Water1 cup200 gr


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)

Energy201 cal
Protein2,3 g
Fat13,7 g
Carbohydrates19 g
Calcium64 mg
Iron1,31 mg
Phosphorus68 mg
Zinc1 mg
Sodium660 mg
Vitamin A16579 iu
Thiamine0,09 mg
Riboflavin0,07 mg
Niacin1,00 mg
Vitamin C8 mg
Cholesterol0 mg

Regional Characteristics:

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