Braised carrots with olives
Instructions
Peel or scrape the carrots, wash and cut into 5 cm pieces.
Cut each piece into sticks of the same thickness.
Clean, Peel and finely chop the onion.
Then heat the oil and butter in a frying pan, saucepan, gently the onion from seven to ten minutes, stirring occasionally with a wooden spoon until it becomes transparent.
Meanwhile, boil a pan of water, put the olives for four minutes, drain them in a colander, rinse under cold running water and drain again.
Put the carrot sticks, olives and vinegar into the pan.
Add salt and pepper and simmer for thirty minutes to slow fire and with the lid on, stirring every so often.
When cooked, place the carrots on a serving dish and sprinkle them with a sprinkling of chopped parsley.
Serve immediately.
There the carrots cooking time may vary considerably: If carrots are novellas and the sticks that you cut are thin, baking is faster.
Ingredients and dosing for 4 persons
- 500 g of carrots
- 24 black olives
- 1 onion
- 2 tablespoons of wine vinegar
- 20 g of butter
- 2 tablespoons of olive oil
- Salt
- Pepper
- To serve:
- 2 tablespoons of chopped parsley