Carrots and Chayote with Lemon | Want to try something new? You might want to sample Chayote. Grown worldwide, it has a very mild flavor and is often served with other vegetables and seasonings. It can also be boiled, stuffed, mashed, baked, fried, or pickled. Pair it with Arizona Grown carrots for dinner tonight. Remember that Arizona Grown lemons are also in-season now. Want to see how easy it is to make this dish? Check out this video today. Buy chayote at your local grocery or farmers market. Choose firm chayote with smooth, unblemished skin. Refrigerate chayote in a plastic bag for up to a month. Rinse before using. For even more tips and recipes, visit azhealthzone.org. | |  | Ingredients 3 large carrots 2 tablespoons green onion, thinly sliced 1 chayote 2 teaspoons lemon juice ¼ cup water ½ teaspoon salt 1½ teaspoons olive oil ⅛ teaspoon crushed red pepper flakes (optional) 1 garlic clove 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.
Makes 4 servings, approximately ¾ cup each
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%.
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