Rheinischer Karotten (V)

Carrots with apples.

Rheinischer Karotten (V)

Rheinischer Karotten The carrots could have been cut thinner
Servings:	Serves 4
Calories per serving:	107
Ready in:	40 minutes
Prep. time:	15 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Best recipe review Carrots and apples 5/5 Lovely with roast pork Susie

Rheinischer Karotten, partly cooked

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500 g carrots. Scraped and thickly julienned
• Pinch of sugar
• 2 onions, peeled and sliced
• Sunflower oil
• 250 g cooking apples, peeled, cored and sliced, (a couple of large apples).
• Salt and pepper
• Lemon juice

Method

1. Boil the carrots with the sugar in just enough water to cover, until tender.
2. Meanwhile, fry the onions in the oil until golden.
3. To the cooked onions, add the apples, carrots and the some of the water in which they have been cooking. The mixture needs to be wet but not swimming in water. the apples will also release a little moisture too.
4. Cook until all of the ingredients are soft.
5. Season and add a squeeze of lemon juice.

Alternatives

Omit the salt an lemon juice and season with the juice of preserved lemons.

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