Recipe by Grammy Charlotte
This medley of carrots, sweet pepper, and green olives goes well with any simple main dish, such as grilled chicken, steak or fish.
Top Review by Charlotte J
This is a nice colorful way to dress up an otherwise ordinary bowl of cooked carrots. I used a sweet Vidalia onion and I had a half of red and green pepper in the freezer so that is what I cut up. Your ingredient list calls for green but then the directions asks for red pepper, so I thought I could not go wrong using half and half. I skipped the olives as I did not wan a whole jar sitting around. But I know I would have liked them in this dish. I adopted this chef for the *Spring PAC 2008* game
- 1 tablespoon butter or 1 tablespoon margarine
- 1 large yellow onion, sliced
- 1 medium green pepper, chopped
- 6 medium carrots, sliced
- 1⁄2 cup apple juice
- 1 teaspoon dried basil leaves
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 teaspoon cornstarch
- 2 tablespoons chopped green olives
- 1 tablespoon minced parsley
Directions See How It's Made
- In a large saucepan, melt the butter over moderate heat. Add the onion and red pepper and cook for 5 minutes or until vegetables are tender. Stir in carrots, 1/4 cup apple juice, basil, salt, and black pepper.
- Bring to a boil. Lower the heat and simmer, covered for 7-9 minutes or until carrots are crisp tender.
- In a small bowl, stir together the remaining 1/4 cup apple juice and the cornstarch, then stir into the simmmering carrot mixture. Cook for 2 minutes or until the mixture is thickened. Remove from heat. Stir in the olives. Sprinkle with parsley.