The parsley, carrots and onion grown in my garden star in this succulent side dish. It's a perfect partner for pork.
- 1/3 cup chopped onion
- 1 tablespoon butter
- 2 cups coleslaw mix
- 1 medium carrot, shredded
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup water
- In a saucepan, saute onion in butter until tender. Stir in the coleslaw mix, carrot, parsley, salt and pepper. Add water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. Uncover; simmer 3 minutes longer or until tender. Yield: 2 servings.
Originally published as Colorful Braised Vegetables in Cooking for One or Two Cookbook 2003, p233
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