Tofu for Two

This is a tasty side dish, and the last one of our triangular recipes. Just in case someone feels like eating triangles, I drew a tutorial on how to cut cylindrical vegetables in triangular shapes. I hadn’t thought of it before, and in our kitchen carrots usually end up cut in circles or matchsticks – it’s exhilarating to tweak everyday routines just a little bit, even with a simple side dish like this.

Here’s what we used:

• 500 g carrots, peeled
• 1 onion, finely cubed
• 1 tablespoon olive oil
• 1 tablespoon water
• 1/2 dl dry red wine
• 1/2 teaspoon salt
• 1 teaspoon maple syrup
• freshly ground black pepper to taste
• 2 tablespoons frozen parsley

First, I cut the carrots in triangles, instructions here, and then cubed the onions. I heated the olive oil in a frying pan, and sautéed the onions until they were a little browned.

Now, I added carrots and one tablespoon of water, covered the pan, and steamed the carrots on medium heat for about 10 minutes, until they were almost done. Then I added the red wine, salt and syrup in the pan, and cooked until the liquid had evaporated, for about 5 minutes.

Then I ground black pepper over the carrots, sprinkled the parsley in the pan, and served the dish.