This recipe for braised carrots is Uzbekistan. We make it for Easter to serve with roast leg of lamb.

Ingredients:

3 tbsp butter

1 medium onion, sliced into thin rings (= about 1 cup)

1 large tomato, peeled, seeded and chopped

8 small carrots, peeled, and sliced lengthwise into 1/8″ thick strips (= about 2 cups)

3/4 tsp or to taste, cayenne

Green onions, chopped

Fresh cilantro or parsley, chopped

 

Method:

Melt the butter in a heavy skillet and fry the onion until golden brown (about 8 to 10 minutes).

Add the chopped tomato and boil briskly until most of the liquid is evaporated.

Stir in the carrots, cayenne, and possibly a little salt.

Add just enough water to barely cover the carrots (1/2 to 3/4 cup). Bring to a boil and cover tightly.

Simmer for 10 minutes or until the carrots are just tender.

Transfer to a hot serving bowl and sprinkle with the chopped green onions and cilantro or parsley.

 

Recipe by Steve L.