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


Ingredients:

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)


Directions:



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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