Sauteed Chayote And Carrots Recipes

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SAUTEED CARROTS



Sauteed Carrots image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

Steps:

  • Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

SAUTEED CHAYOTE WITH GARLIC AND HERBS



Sauteed Chayote with Garlic and Herbs image

Look for chayote at supermarkets, Latin markets, and natural foods stores - it's a light-green pear-shaped squash that's mild and crisp.

Provided by Norma Shirley

Categories     Garlic     Onion     Side     Sauté     Vegetarian     Low Cal     Squash     Fall     Parsley     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

2 tablespoons (1/4 stick) butter
2 large chayote squash, peeled, halved lengthwise, pitted, thinly sliced
2 tablespoons chopped fresh parsley, divided
3 garlic cloves, chopped
2 green onions, thinly sliced

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.

SAUTEED CHAYOTE AND CARROTS



SAUTEED CHAYOTE AND CARROTS image

Categories     Fruit     Side     Carrot

Yield 8 servings

Number Of Ingredients 3

4 large carrots (about 18 ounces), peeled, cut into matchstick-size strips (about 6 cups)
5 tablespoons butter
3 chayotes (about 24 ounces), peeled, pitted, cut into matchstick-size strips

Steps:

  • Cook carrots in medium pot of boiling salted water 1 minute. Drain well. Melt butter in heavy large skillet over medium-high heat. Add chayote; saute 4 minutes. Add carrots; saute until vegetables are crisp-tender, about 2 minutes. Season with salt and pepper.

SAUTEED CARROTS WITH BORAGE



Sauteed Carrots with Borage image

This is how I ate carrots as a child. You can use any type of herbs instead of borage, like parsley or basil.

Provided by Olenka

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 3

Number Of Ingredients 5

1 tablespoon butter
½ pound carrots, sliced
⅓ cup water, or more as needed
salt
2 teaspoons borage leaves, finely chopped

Steps:

  • Melt butter in a pot over low heat. Add carrots and stir they are well coated in butter.
  • Season with salt and add as much water to cover the bottom of the pot by 1/4 inch. Cover and cook until carrots are soft, 20 to 30 minutes. Keep checking to make sure there is always a little water in the pot--add more to avoid burning the carrots. Garnish with borage and serve.

Nutrition Facts : Calories 65.7 calories, Carbohydrate 7.4 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 83.2 mg, Sugar 3.6 g

CHAYOTE AND CARROTS



Chayote and Carrots image

Number Of Ingredients 5

1 large chayote squash
3 large carrots, peeled and sliced on the diagonal into ovals
1 tablespoon unsalted butter
1/2 white onion, thinly sliced
1/2 teaspoon salt, or to taste

Steps:

  • 1. Cut the chayote in half lengthwise and cook in a large pot of boiling water until tender, about 25 minutes. Meanwhile, in another medium pot of boiling water, cook the carrots until tender, about 10 minutes. When the vegetables are tender drain and cool under running water. 2. Peel the chayote and slice thinly crosswise. In a large skillet, melt the butter over medium heat and cook the onion, stirring, until limp and tender, about 4 minutes. Add the sliced chayote, carrots, and salt. Stir gently to coat with the butter and heat through completely, about 2 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SAUTEED CHAYOTE WITH GARLIC AND HERBS



Sauteed Chayote With Garlic and Herbs image

Make and share this Sauteed Chayote With Garlic and Herbs recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

2 tablespoons butter
2 large chayotes, peeled, halved lengthwise, pitted, thinly sliced
2 tablespoons chopped fresh parsley, divided
3 garlic cloves, chopped
2 green onions, thinly sliced

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic.
  • Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions.
  • Transfer to bowl; sprinkle with 1 tablespoon parsley.

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