Saturday, October 6, 2012

COLORFUL CARROT SAUTE

There is nothing quite like the taste of carrots fresh from the garden. Especially if is happens to be YOUR garden and you've harvested them yourself.

Just look at these pretty carrots- and the purple beans too. Both came from my garden. And so did the onion I am cooking them with.



 Chop 'em- toss 'em in a wok with some sliced onions and the oil of your choice, peanut oil? olive oil? a splash of pumpkin oil?
This is what I call my kitchen sink veggie fry- I just raided the frig, freezer and pantry. I ended up adding some frozen corn, some brown rice and some water chestnuts- it was a perfect light meal. Too bad I didn't have any peanuts to toss in.

YUM!

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