Prep 15 mins
Cook 20 mins
This medley of carrots, sweet pepper, and green olives goes well with any simple main dish, such as grilled chicken, steak or fish.
- 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
- 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.
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