Braised Beypazarı Carrots with Orange and Olive Oil
Sweet tender winter carrots from Beypazarı gently braised in extra virgin olive oil and freshly squeezed citrus orange juice, finished with fresh fragrant dill.
Ingredients
Ingredients
Step-by-Step Method
Prep Carrots
Scrape and rinse the winter carrots. Cut into 1 cm (half-inch) diagonal rounds.
Sauté Onions
Heat olive oil in a wide shallow pan. Add thinly sliced onions and sauté until soft and fragrant.
Add Carrots
Add the sliced carrots and toss in the olive oil for 2-3 minutes.
Add Citrus
Pour in freshly squeezed orange juice, sugar, and sea salt. Stir gently to dissolve.
Simmer
Bring to a simmer, cover tightly, and reduce heat to low. Cook for 20-25 minutes until carrots are tender but retain a gentle bite.
Cool and Garnish
Let cool completely in the pan to absorb the citrus glaze. Garnish generously with fresh chopped dill and serve at room temperature.
Chef's Tips & Tricks
Slice carrots diagonally for uniform cooking. Braise gently covered in fresh orange juice and olive oil, allowing the natural sugars to glaze the carrots as the pan cools.