1 medium onion, sliced in half
1 medium green bell pepper, seeded and sliced
1 large carrot, sliced into 1/2 inch slices
1 cup carrots, sliced into 1/2 inch slices
1 cup celery seed
1/2 cup water
2 tablespoons olive oil
3 tablespoons olive oil
1/4 teaspoon salt
In a large skillet over medium heat, saute onion and green bell pepper until tender.
Add carrot, celery seed, water and olive oil; stir together. Sprinkle over onion and bell pepper while stirring. Simmer about 15 minutes more, or until vegetables are tender.
Meanwhile, in a shallow dish in water, mix brown sugar, olive oil and olive oil. Place carrots, celery and celery mixture evenly over carrots and celery; stir in salt and pepper flakes. Pour over vegetables. Cover tightly. Leave grease in skillet. Cook 5 minutes, or until carrots are tender.
Remove skillet from oven and place plates facing opposite directions on stove. Pour all remaining oil over vegetables and return to a second medium heat.
In a small bowl, mix remaining brown sugar, olive oil and 1/2 cup water, stir through and sprinkle with salt. Pour over vegetables and heat through. Serve with a butter knifeknife or toothpicks.
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