Pan-Fried Carrots and Onions

Cooking method

1. Step 1:

   

   Gather everything on the ingredient list. Use fresh vegetables. I'll be frying the carrots and onions in vegetable oil. The garlic adds aroma, but you can leave it out. The tomato paste makes the carrots brighter and juicier; you can skip it too, or swap in tomato sauce, canned tomatoes in their own juice, or ketchup. Salt and pepper to taste. Have a skillet ready for the vegetables.

2. Step 2:

   

   Wash the carrots under cold running water and peel them. How you cut or shred them is up to you and depends on how you plan to use the fried carrots later. The thicker you cut them, the longer they'll take to cook. Grate the peeled carrots on the large holes of a box grater.

3. Step 3:

   

   Set the skillet over medium heat. Pour the vegetable oil into the hot pan and add the grated carrots. Fry over medium heat, stirring, for 10 minutes. Don't cover the pan.

4. Step 4:

   

   Peel the onion. Cut it however you like — diced, in half-rings, or very finely. Add the chopped onion to the fried carrots and cook everything together for another 5 to 10 minutes.

5. Step 5:

   

   Lower the heat to a bit below medium, add the minced garlic, tomato paste, salt, and ground black pepper to taste, and stir. Fry the carrots until fully soft and cooked through, about 15 minutes; the time depends on how you cut the vegetables and how hot the pan is. You can also stir in your favorite spices or dried herbs.

6. Step 6:

   

   Serve the fried carrots and onions hot, though they're also good chilled. This is a dish in its own right; pasta, rice, or boiled potatoes make a nice companion.