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What You Need:
(To Serve: 4 to 6)
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3 tablespoons butter
1 medium onion, thinly sliced and separated into rings (1 cup)
1 large tomato, peeled, seeded and finely chopped
8 small carrots, scraped and sliced lengthwise into ½ -inch-thick strips (2 cups)
½ teaspoon salt
1/8 teaspoon cayenne pepper
¼ cup finely chopped scallions, including 2 inches of the green stems
2 tablespoons finely chopped fresh coriander (cilantro) or parsley
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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4. Transfer the carrots and the sauce to a heated serving bowl, sprinkle with chopped scallions and coriander or parsley, and serve at once.
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