Green tomatoes with carrots and garlic
6 servings
50 minutes
The recipe is taken from the book "Purmarili. Georgian cuisine dishes" by Elena Kiladze.
Calories126.6kcal
Proteins2.3grams
Fats7.8grams
Carbohydrates13.1grams
Green tomatoes
500
g
Onion
2
head
Carrot
300
g
Celery leaves
3
sprig
Parsley
3
sprig
Vegetable oil
45
ml
Garlic
4
clove
Ground red pepper
to taste
Salt
to taste
1
Finely chop the onion and sauté in a heavy-bottomed pot until translucent.
- 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.
- 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.
- 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.
- Celery leaves: 3 sprigs
- Parsley: 3 sprigs
- Garlic: 4 cloves
- Ground red pepper: to taste
- Salt: to taste
