Green tomatoes with carrots and garlic

6 servings

50 minutes

The recipe is taken from the book "Purmarili. Georgian cuisine dishes" by Elena Kiladze.

Energy value per serving

• Calories: 126.6
• Proteins: 2.3g
• Fats: 7.8g
• Carbohydrates: 13.1g

Ingredients

• Green tomatoes: 500 g
• Onion: 2 head
• Carrot: 300 g
• Celery greens: 3 sprig
• Parsley: 3 sprig
• Vegetable oil: 45 ml
• Garlic: 4 clove
• Ground red pepper: to taste
• Salt: to taste

Cooking steps

1. Finely chop the onion and sauté in a heavy-bottomed pot until translucent.

   Required ingredients:

   • Onion: 2 heads
   • Vegetable oil: 45 ml

2. Cut the tomatoes in half, then slice them. Also cut the carrots in half lengthwise, and then into thin slices.

   Required ingredients:

   • Green tomatoes: 500 g
   • Carrot: 300 g

3. Add the chopped vegetables to the onion. Simmer the vegetables for 20-30 minutes with a partially covered lid on low heat.

   Required ingredients:

   • Onion: 2 heads
   • Green tomatoes: 500 g
   • Carrot: 300 g

4. At the end of cooking, add finely chopped herbs and crushed garlic, season with salt and pepper, and simmer for another 2-3 minutes. Serve cold.

   Required ingredients:

   • Celery greens: 3 sprigs
   • Parsley: 3 sprigs
   • Garlic: 4 cloves
   • Ground red pepper:  to taste
   • Salt:  to taste