It’s very enjoyable to cook for the granddaughters, but it is touch and go. A two and a four year old present all sorts of challenges. The food needs to be nutritious, it must to be ready by about 6:00 PM and, most importantly,they need to eat it. It is that last requirement that gives me the biggest battle, particularly because they must like what they see or trying something new is out the window!
With that in mind and a bag of organic baby carrots in hand, I set to work. I’m hoping your “baby” likes it, too!
Carrots and Apples
Author: Dennis Killebrew
Cuisine: American
Prep time:
Cook time:
Total time:
Ingredients
- 2 Cups Baby Carrots
- 1 Small Apple, Peeled, Sliced and Cut into Pieces ⅜" Thick (I used a Pink Lady)
- Juice from 3 Clementines (or ⅓ Cup Orange Juice)
- 1 Teaspoon Corn Starch
- 2 Tablespoons Dark Brown Sugar
- Pinch Teaspoon Cinnamon (Optional)
- Dash of Salt
- 1 Tablespoon Butter
Instructions
- Put carrots in a small saucepan and cover with water. Turn heat to medium-high and bring to a boil; reduce heat to medium and boil for 5 minutes. Drain carrots in a colander and run cool water over them.
- Return the same pan to the burner (medium heat). Add the butter to melt, then the apples. Cook apples for 4 minutes.
- Measure the corn starch into the citrus juice and stir to dissolve. Add this mixture to the apples and stir well. Pour the carrots into the pan; add cinnamon, sugar and salt. Stir and cook until a boil begins. Remove from heat.
- Add a little water if the sauce becomes too thick.
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