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Stewed Carrots with Lemon Juice and Cumin Lena

Updated: Mar 5

  • When I want to eat carrots as a stew that goes phenomenally with steaks, steaks or other roasts, I always prepare them this way. I like a trio color on the plate when there is more combination than side dishes. They are very easy to prepare and believe me, they are very tasty. Follow recipe.

Ingredients: simple, total time: 35 min. 4 servings
  • 3 large carrots

  • 1 small onion

  • 70 ml of olive oil

  • 1-2 teaspoons fresh parsley leaf

  • 30 g. butter

  • 1/2 lemon juice

  • pinch of sugar

  • 2 teaspoon cumin

  • water as needed to soften the carrots

  • a little salt and pepper to taste

  • parsley to taste

  1. Finely chop the onion, put it in the oil to fry, as soon as it gets a glassy color, add the chopped carrots that you cut diagonally (so that the larger rings are diagonal, it looks better in a plate.)

  2. Stir and cover, occasionally add a little water to soften the carrots. (Make sure the carrot doesn't burn). Cover the pan and stir occasionally.

  3. When the carrots have softened, add butter, salt, pepper to taste pinch of sugar, squeeze half a lemon juice, and cumin. Stir everything well, if necessary add a little water again and leave for a while 5–10 minutes to simmer covered.

  4. The carrots are ready when softened well and made a nice yellow sauce.

  5. Finally, sprinkle with a little parsley-finely chopped, serve warm as an addition to various dishes.

Buon appetito!

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