Sauteed apple, carrot, and onion slaw with pecans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Chopped pecans |
| 1½ | tablespoon | Unsalted butter |
| 1 | Granny Smith apple | |
| 1 | Carrot | |
| ½ | Red onion; sliced thin | |
| ; lengthwise | ||
| 2 | tablespoons | Water |
| 1½ | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
Directions
In a 10- to 12-inch non-stick skillet saute pecans in butter over moderately high heat, stirring, until golden and transfer with a slotted spoon to a small dish. Using the julienne blade of a hand-held slicing device or food processor cut apple, cored, and carrot into ⅛-inch julienne strips and add with onion to skillet. In the skillet saute mixture over moderately high heat, stirring, 1 minute and stir in water, sugar, salt, and pepper to taste. Simmer slaw, covered, until carrot is just tender, 1 to 2 minutes.
Serves 2.
Gourmet March 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.