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Ready In:
20 minutes
Serves: 4
Try something new tonight with this side dish. Its unique flavor will be something everyone will enjoy.
What you'll need
Vegetable peeler
Sharp knife
Cutting board
Large pan with lid
Measuring cups
Measuring spoons
Spoon
Ingredients
Serves 4
1/2 pound Carrots
2 tablespoons Green Onion thinly sliced
1 Chayote
2 teaspoons Lemon Juice
1/4 cup Water
1/2 teaspoon Salt adjust to taste
1 1/2 teaspoons Olive Oil
1/8 teaspoon Crushed Red Pepper Flakes optional
1 clove Garlic
Directions
1.
Always wash all fruits and vegetables and cut on a board that is not used for meats, fish, or poultry.
2.Peel and cut carrots and chayote into 2-inch long strips.
3.In a large skillet, over high heat: add carrots, chayote and water.
4.Once it comes to a boil, cover and reduce heat to a simmer; continue to cook for about 8 minutes, until vegetables are almost tender.
5.Uncover, raise heat to a medium-high and let water evaporate.
6.Add oil and garlic.
7.Let cook for 5 minutes, while stirring frequently, or until vegetables are lightly browned.
8.Stir in green onion, lemon juice, salt and pepper flakes.
9.Continue to cook for 3 minutes, until vegetables are tender.
10.Serve warm.
Nutrition Facts
Serving Size 0.75 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 48 | ||
| % Daily Value* | ||
| Total Fat 2 g | 3% | |
| Saturated Fat <1 g | 2% | |
| Sodium 338 mg | 15% | |
| Total Carbohydrate 8 g | 3% | |
| Dietary Fiber 2 g | 7% | |
| Protein 1 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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