| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
March 1994 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Chopped pecans |
| 1 1/2 |
tb |
Unsalted butter |
| 1 |
|
Granny Smith apple |
| 1 |
|
Carrot |
| 1/2 |
|
Red onion; sliced thin |
|
|
; lengthwise |
| 2 |
tb |
Water |
| 1 1/2 |
ts |
Sugar |
| 1/4 |
ts |
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
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