¼ cup finely chopped scallions, including 2 inches of the green stems
2 tablespoons finely chopped fresh coriander (cilantro) or parsley
How To Cook:
1. Melt the 3 tablespoons of butter in a heavy 10- to 12-inch stainless-steel or enameled skillet set over high heat. Drop in the onion rings and stirring frequently, cook over moderate heat for 8 to 10 minutes, or until they are golden brown.
2. Add the tomato, raise the heat and boil briskly, uncovered, until most of the liquid in the pan has evaporated. Then stir in the carrots, salt and cayenne pepper.
3. Pour in just enough water (about ½ to ¾ cup) to barely cover the carrots, bring to a boil and cover the skillet tightly. Reduce the heat to low and simmer for about 10 minutes, or until the carrots are just tender.
4. Transfer the carrots and the sauce to a heated serving bowl, sprinkle with chopped scallions and coriander or parsley, and serve at once.
