How to make
Chop the onions finely and braise them in heated oil.
Add the finely chopped carrots and once they are braised as well, season with salt and black pepper.
Transfer them into an oven dish and pour in about 2/5 cup (100 ml) of water. Arrange the olives on top and slices of peeled lemon.
Sprinkle the dish with a little flour and bake.
