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Carrot and Chayote with Lemon

Posted by Courtney Schupp | March 7, 2022

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Prep time: 5 minutes | Cooking time: 20 minutes | Servings: 4

Ingredients

  • 1/2 pound Carrots (peeled and cut into 2-inch long strips)
  • 2 tablespoons Green Onion (thinly sliced)
  • 1 Chayote (peeled and cut into 2-inch long strips)
  • 2 teaspoons Lemon Juice
  • 1/4 cup Water
  • 1/2 teaspoon Salt (adjust as needed)
  • 1 1/2 teaspoons Olive Oil
  • 1/8 teaspoon Crushed Red Pepper Flakes (optional)
  • 1 clove Garlic

Live Well Tips

  • Chayote is a crispy and mild tasting squash used in many Mexican dishes.
  • Substitute chayote with zucchini, summer yellow squash, or patty pan.

 

Directions

  1. Wash hands well with soap and water.
  2. In a large skillet, over high heat add sliced carrots, chayote and water.
  3. Once water comes to a boil, cover and reduce heat to a simmer and continue to cook for about 8 minutes, until vegetables are almost tender.
  4. Uncover, raise heat to a medium-high and let water evaporate.
  5. Add oil and garlic clove.
  6. Let cook for 5 minutes, while stirring frequently, or until vegetables are lightly browned.
  7. Stir in green onion, lemon juice, salt and pepper flakes.
  8. Continue to cook for 3 minutes, until vegetables are tender.
  9. Serve warm.

Cook Together! Making Recipe with Kids

This quick and easy side-dish is full of veggies and goes great with any main dish. Serve over rice or any other starch your child enjoys.

Easy Tasks

  • Gather ingredients and equipment
  • Wash fresh foods, drain, and pat dry

Intermediate Tasks

  • Measure all ingredients
  • Juice lemon
  • Peel garlic
  • Add water to pan

Difficult Tasks

  • Peel and slice carrots and chayote
  • Cut lemon in half
  • Mix ingredients in pan

Nutrition Facts

Serving size 3/4 cup: Calories–48; Protein–1g; Carbohydrate–8g; Total Fat–2g; Saturated Fat–<1g; Fiber–2g; Sodium–338mg

Adapted from Cook Well Live Better (EatFresh)