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Carrots Provencal

Western.Chefs's picture
  Olive oil/Cooking oil 2 Tablespoon
  Yellow onion 1 Medium, peeled and chopped
  Garlic 1 Clove (5 gm), peeled and crushed
  Ripe tomatoes 2 , peeled, seeded, and coarsely chopped
  Carrots 8 Medium, cut in julienne strips and parboiled
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon

1. In a large skillet, heat the oil over a medium flame.
2. When the oil is hot, add the onions and garlic to it and stir fry for about 5-8 minutes until soft and lightly browned.
3. Tip in the tomatoes and stir for 1 to 2 minutes until soft
4. Add drained carrots and mix well
5. Cover the pan with its lid, reduce flame to low and simmer carrots for about 5 minutes, stirring occasionally, until carrots are tender but still have a bit of crunch to them.
6. Remove the lid and heat through for 2-3 minutes, stirring occasionally
7. Sprinkle carrots with salt and pepper and stir to mix.

8. Serve the carrots in a dish or as a side dish on the plate.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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