Tuesday, July 12, 2011

Carrots and Apples, two kiddy snack foods turned into a super easy, semi-sophisticated veggie dish

We all know that when we were young carrots and apples were two easy and healthy snack foods. Cut up and given to us in slices or baby size, we would eat them in order to get our five servings of fruits and veggies. Of course, there are many many ways to cook these two items, but I had never run across both of them together until I found this recipe courtesy of my Mom. It has since become one of my all time favorite vegetable dishes, AND the best part is, since both carrots and apples tend to be readily available all year round, it is not necessarily a seasonal dish (like things like squash casserole, or strawberry shortcake might be).


1-2 Tbsp butter
2 cups carrots, chopped in small pieces
1 granny smith, or other sour green apple
2 Tbsp parsley
1 Lemon
Salt and pepper to taste


Heat butter in saucepan on medium high heat, add carrots and sautee on a fairly high temperature to start browning them.

Once carrots are nicely brown on at least one side, turn heat down to medium and cook for 5 minutes until they are a bit softer.

Add granny smith chopped into small triangles or pieces about the same size as the carrots.

Cook until the apple is mostly cooked, but not mush. About 5 minutes

Add parsley and cook only 1 minute more, just to blend the parsley into the dish

Remove from heat and add juice from 1 lemon and the salt and pepper

Serve and enjoy!!

And, life in Oberlin is as normal as can be. Laundry fresh from the line, ah summer.

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