Today I am offering you a carrot and apple side dish that was a big hit at my house. It’s a spot-on combination, trust me. The recipe is very simple, light, a bit unusual but the result is surprisingly tasty. And I love the surprise effect when something different is brought to the table. I like to see the initial skepticism and the approval after tasting. So I just have to recommend you save it and try it as soon as possible.
Other side dishes with carrots:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Carrot and Apple Side Dish
- 9 oz carrots
- 1 apple
- juice of one lemon
- 1 tablespoon white wine vinegar
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
- Citrus Juicer
- 1 Bowl
Preparation of the Carrot and Apple Side Dish
Trim the carrots, scrape them, wash, dry them by patting them with kitchen paper, and cut them into sticks.
In a pan, heat a couple of tablespoons of oil with a couple of tablespoons of water before adding the carrots. Add a tablespoon of vinegar and season with a generous pinch of salt and a grind of black pepper.
Stir, then cover and continue to cook over low heat for 15 minutes, stirring occasionally.
Meanwhile, wash the apple, remove the core, and slice it without peeling.
Transfer the slices to a small bowl and drizzle them with lemon juice to prevent browning.
After the carrot cooking time, transfer the apple slices to the pan, salt and pepper to taste, and continue cooking, uncovered, for another five minutes.
Finally, turn off the heat and enjoy the carrot and apple side dish hot or at room temperature. I assure you it is delicious in both cases. Enjoy! Paola
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Note
I found this recipe in an old issue of the magazine “Cucina no problem” and I proposed it here with my modifications. In the original recipe, the carrots were sprinkled with cinnamon and, at the end of cooking, the side dish was sprinkled with sugar. I removed these two ingredients because I didn’t want to overdo it with the sweet taste since carrots and apples are already quite sweet on their own. I also made it lighter by eliminating the butter that was used along with the oil.
