Olive Oil–Braised Carrots with Onions
A simple home adaptation of a carrot dish in Türkiye’s Culture Portal collection of olive oil dishes. Sliced onions and carrots cook under a lid with a little water. Prep 10 minutes, cook 25 minutes, serves 4. What if the carrots are still firm?Check the thickest slice. If its centre is firm and there is still liquid in the pan, cover and cook for a few more minutes. Kültür Portalı · Geleneksel Lezzetler · Olive oil–braised leeks with carrots and rice The ingredient database lacks sodium for salt and sodium and fibre for water. The automatic nutrition summary may be incomplete in those fields.
Ingredients
Ingredients
Step-by-Step Method
Slice the carrots and onion
Cut 600 g peeled carrots on the bias into slices about 8 mm thick. Slice 120 g peeled onion into thin half-moons.
Soften the onion
Heat 30 g olive oil in a wide lidded pan over medium-low heat. Stir in the onion and cook for 5 minutes, until translucent without browning.
Braise the carrots gently
Add the carrots, 150 g water and 4 g salt. Once the liquid starts bubbling gently, reduce the heat and cover. Cook for 18–20 minutes. A fork should meet light resistance at the centre of a thick slice, and the slice should hold together when lifted.
Serve with the cooking juices
Take the pan off the heat when the carrots are ready. Transfer them to a shallow dish and spoon the onions and cooking liquid over them. Serve warm.
Chef's Tips & Tricks
Check the thickest slice. If its centre is firm and there is still liquid in the pan, cover and cook for a few more minutes.