AZ Health Zone/ Dinner/ Lunch

Carrots and Chayote with Lemon

Carrots and Chayote with Lemon

AZ Health Zone
0 from 0 votes
Course Dinner
Servings 4

Equipment

  • Large Skillet
  • Stove
  • Carrot Peeler
  • Knife
  • Cutting Board

Ingredients
  

  • Ingredients
  • 3 large carrots
  • 2 Tablespoons green onion thinly sliced
  • 1 chayote
  • 2 teaspoons lemon juice
  • ¼ cup water
  • ½ teaspoon salt
  • teaspoons olive oil
  • teaspoon crushed red pepper flakes optional
  • 1 garlic clove

Instructions
 

  • Directions
  • 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

Video

Notes

Nutrition Facts (Per Serving)
Calories, 50; Carbohydrate, 9 g; Protein, 1 g; Total Fat, 2 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 4 g; Total Sugars, 4 g; Sodium, 340 mg; Calcium, 33 gm; Folate, 61 mcg; Iron, 0.5 mg; Calories from Fat, 36%.
Makes 4 servings, approximately ¾ cup each.
Keyword Carrots, Chayote
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