I had this pretty little plate of carrots, apples, beets, and dried cranberry cooked in apple cider for breakfast this morning. Really though, it can be eaten whenever, and makes great use of leftover vegetables from Thanksgiving.
- 10 baby carrots, about two handfuls, either left whole or diced
- 1 small apple, diced
- 3 small beets, previously cooked and peeled, about 1.5 cups, diced (i used canned whole beets to make it easier on myself)
- cinnamon, turmeric, salt, sugar
- apple cider and olive oil
- dried cranberries and walnuts (optional)
- toss all the carrot, apple, and beet into a sauté pan on medium heat, then pour in enough apple cider to cover the bottom of the pan and then some. cook until the cider has been absorbed into the veg, and they’ve been softened a bit.
- once they’re soft and the cider’s gone, pour in about a tbsp of olive oil along with a dusting of cinnamon & turmeric and a heaping pinch each of the salt and sugar. add more to taste as you go. toss in the walnuts & cranberry if you like, then turn the heat up to high and stir everything together, letting the edges crisp, about 10 minutes on the pan.
- serve hot with some leftover field roast and/or mashed potatoes. it would also be great in a tofu scramble! this recipe makes enough for 2-3 servings.