Sauteed Apple, Carrot, And Onion Slaw With Pecans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| March 1994 | 1 | Servings | ||
INGREDIENTS
| 2 | T | Chopped pecans |
| 1 1/2 | T | Unsalted butter |
| 1 | Granny Smith apple | |
| 1 | Carrot | |
| 1/2 | Red onion, sliced thin | |
| lengthwise | ||
| 2 | T | Water |
| 1 1/2 | t | Sugar |
| 1/4 | t | Salt |
INSTRUCTIONS
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 1/8-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.
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Nutrition (calculated from recipe ingredients)
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Calories: 458
Calories From Fat: 326
Total Fat: 37.7g
Cholesterol: 45.8mg
Sodium: 773.6mg
Potassium: 371.2mg
Carbohydrates: 29.7g
Fiber: 4.2g
Sugar: 10.7g
Protein: 4.2g