| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Asian |
Asian, Ethnic, Vegetable, Kazakh, Uzbek |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Red pepper flakes |
| 1/3 |
c |
Chopped scallions |
| 1 |
|
Onion cut into thin rings |
| 2 1/4 |
c |
Carrots, Julienned |
| 1 |
|
Tomato, peeled, seeded, chopped |
| 1 |
ts |
Cider vinegar |
| 2 |
tb |
Cilantro freshly chopped |
INSTRUCTIONS
Melt the butter in a large, heavy skillet over High heat. Fry the onion
rings for 8 minutes, add the tomato, pepper, vinegar, & cilantro. Barely
cover the carrots with water and bring to a boil. Reduce heat to Simmer and
do so for 10 minutes. Drain and add to the onion mixture. Sprinkle with the
scallions and serve at once. ORIGIN: Sergei Nabotiz, Almaty, Kazakhstan
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmsov-2.zip
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