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Print this Recipe    Chayote Carrots

Chayote & Carrots

1 pound carrots, cut into 1-inch chunks
2 chayotes, peeled, seeded and sliced
1 sweet red pepper, cut into 2-inch strips
2 cloves garlic, minced
2 tablespoon snipped fresh cilantro
1/2 teaspoon canola oil
1/4 teaspoon black pepper
1/2 cup water

Bring carrots, chayotes, sweet peppers, garlic, cilantro, oil,
black pepper and water to a boil. Reduce heat to low. Cover and
cook until vegetables are tender, 15 to 20 minutes. Makes 4
servings.

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