Nana Recipe Wednesday–Lemony Carrots and Apples

by Sarah on October 2, 2013

*This post was originally posted on December 29, 2010.  I updated it to include the printable recipe.  Definitely one to bring back for Autumn!

Nana told me that after she changed her hairdo from a French twist to this short, 70’s permed ‘do, one of her friends called her ‘The Albino Aunt Jemima’.   I’m not quite sure if that was insulting or endearing.  This hairdo was all the rage for ‘women of a certain age’ in the late 70’s and early 80’s.  I guess they had finally had it with going to the beauty parlor weekly and wrapping their hairdo in toilet paper before going to bed.  I guess that would be kind of a pain in the ass.  I’m not sure I would or could rock the poodle hair though.

I pulled out a side dish recipe–one with actual fruits and vegetables, and very little else.  Just what the Dr. ordered.  And, I always have carrots and apples in the fridge so that was a plus. I deviated slightly from the original recipe and included a shallot.  I’m of the opinion that nearly everything is improved with the addition of some onion.

lemony carrots and apples

This was a big hit in our family, and one that would be appropriate for either a weeknight meal or even the Thanksgiving table.  The carrots and apples complement each other perfectly. The shallot is good in there too if you ask me.

Nana's Lemony Carrots and Apples


  • 1 lb. carrots, peeled and sliced 1/4" thick.
  • 1 small shallot, minced.
  • 1-2 apples, peeled and cut into 1/4" pieces, approximately the size of the carrots
  • 2-4 Tbsp butter
  • 3 Tbsp freshly squeezed lemon juice
  • salt, pepper
  • 3 Tbsp fresh parsley, chopped


  • Put carrots into saute pan and fill with water to about halfway up the sides of the vegetables. Add a Tbsp or so of salt, so that the water tastes briny. Bring to a boil and cook until crispy-tender (5 minutes). Drain off excess water and set aside on a plate.
  • In same pan, heat butter and toss in shallots and let cook until translucent.
  • Add apples and saute until the apples are tender, about 5 minutes.
  • Add the carrot mixture back into the pan with the onions and apples.
  • Add lemon juice and stir through.
  • Toss with most of parsley (reserving about 1 tsp).
  • Serve with lemon wedges and the rest of the parsley as a garnish.

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