Sunday, February 11, 2018

An easy recipe for Lent: Carrot-Onion Sauté

The BAND at St. David Armenian Church Mardi Gras dance!

Guess who??
My sister, brother-in-law, Doug and I enjoyed an Armenian-style Mardi Gras dance at St. David Armenia Church in Boca Raton last night. The musical entertainment was great (can’t miss with John Berberian, Leon Janikian, Ken Kalajian, Mike Gregian – and, of course  singer, Khatchig Jingirian!). Homemade mezzas and desserts were delicious, and the company was so much fun!

We’re recovering slowly today from the event, but are keeping the Lenten season, which begins tomorrow, in mind.

I’m starting off with a really easy vegetable recipe that’s served as a side dish, and can be made anytime - in minutes!

Carrot-Onion Sauté 

Carrot - Onion Sauté

2 Tbsp. olive oil
1 large onion, finely chopped
1 lb. carrots, peeled, and coarsely chopped or grated
1 clove garlic, minced or mashed
Dash of salt, or to taste
1 Tbsp. lemon juice or vinegar (optional)
Garnish: ½ tsp. dried dill (chopped fresh dill or parsley may be used)


In a skillet heat olive oil over medium heat until oil begins to shimmer. Add onions and a light sprinkling of salt; sauté until soft, but not brown, stirring often. (To expedite the onion-softening, cover the skillet, but be sure to check that onions don't burn.)

Add carrots, garlic and another sprinkling of salt; cook, covered, about 5 or so minutes, until carrots are tender, stirring now and then.

Remove from heat; add lemon juice, if using; toss to combine.

Garnish with dill (or parsley).

Note: May be served at room temperature or chilled.

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