This pear shaped vegetable is a wonderful addition to your everyday as it is easily found throughout the year. It’s a very simple tasting vegetable, which makes it versatile in its nature to use. Marrying this alongside the carrots gives this a complex flavor that is optimal for summer eats. I love how simple this dish is that even the youngest of chefs at home can help out in your kitchen. So vary the seasonings, try grilling this on the home BBQ and make this an addition to your summer.
Carrots and Chayote with Lemon
- Cutting Board
- Sharp Knife
- Large Skillet
- Vegetable Peeler
- 3 large carrots
- 2 Tablespoons green onion thinly sliced
- 1 chayote
- 2 teaspoons lemon juice
- ¼ cup water
- ½ teaspoon salt
- 1½ teaspoons olive oil
- ⅛ teaspoon crushed red pepper flakes optional
- 1 garlic clove
- Wash hands with warm water and soap. Wash vegetables with water before preparing.
- Peel and cut carrots and chayote into 2-inch long strips.
- In a large skillet, over high heat: add carrots, chayote and water. 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. Uncover, raise heat to a medium-high and let water evaporate.
- Add oil and garlic.
- Let cook for 5 minutes, while stirring frequently, or until vegetables are lightly browned.
- Stir in green onion, lemon juice, salt and pepper flakes. Continue to cook for 3 minutes, until vegetables are tender. Serve warm