Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| ½ teaspoon | Salt |
| ¼ teaspoon | Red pepper flakes |
| ⅓ cup | Chopped scallions |
| 1 \N | Onion cut into thin rings |
| 2¼ cup | Carrots, Julienned |
| 1 \N | Tomato, peeled, seeded, chopped |
| 1 teaspoon | Cider vinegar |
| 2 tablespoons | Cilantro freshly chopped |
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