Wednesday, December 26, 2007

Carrots with Olive Oil -- Zetinyagli Havuc

This is the best recipe I know for cooked carrots. It's simple, nutritious, and delicious. A great way to fix carrots, especially in winter.


  • 2 medium onions (150 g)
  • 5 cloves garlic (15 g)
  • 9 medium size carrots (1 kg)
  • 3-4 sprigs parsley (10 g)
  • 1 1/2 tbsp brown rice (15 g)
  • 1/3 cup olive oil (80 g)
  • 1 1/2 tsp sea salt (9 g)
  • 1 tsp honey or rhapadura (4 g)
  • 3/4 cup + 1 1/2 tbsp water (200 g)


Peel onions and garlic. Wash. Cut onions into half. Slice into 1-2 mm thick slices. Crush garlic. Slice pared (or scraped) carrots into 1 cm (1/2 inch) thick pieces. Saute onion in olive oil in a covered saucepan 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 and garnish with parsley. Serve cold.

Cultural Notes:
This dish is usually cooked in winter and served for lunch or supper as a side dish with yogurt mixed with garlic (yogurt garlic sauce).

This recipe is from Samples from Turkish Cuisine by Ayse Basal.

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