VEGGIES RHINE CARROTS

By BobD

Ingredients

• Rheinische Mohrruben
• 1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) pieces
• 1 Tbs (15 ml) sugar
• 2-4 slices bacon, chopped
• 1 large onion, chopped
• 2 cooking apples, peeled, cored, and sliced
• 1 cup (250 ml) carrot stock (see recipe)
• Salt and freshly ground pepper to taste
• Freshly ground nutmeg to taste
• Lemon juice to taste

Details

Servings 4

Preparation

Step 1

Boil the carrots in water to which the sugar has been added until barely tender, 8 to 10 minutes.

Drain and reserve 1 cup (250 ml) of the cooking liquid.

Saute the bacon in a heavy skillet over moderate heat until it begins to brown. Add the onion and saute until golden brown, 10 to 15 minutes.

Add the apples slices and saute until they turn bright yellow, about 3 to 4 minutes. Add the carrots and the reserved carrot stock and toss to combine.

Cover and simmer until the carrots are tender and the apple slices begin to fall apart, 5 to 10 minutes. Season with salt, pepper, nutmeg, and lemon juice and serve immediately.

Serves 4 to 6.