wooden spoon stirring peaches in sauce

Panned Fruits or Vegetables

Pan fry fruits or vegetables for texture and temperature variety in your meals.
No ratings yet
Course Snacks & Sides
$ 0.07 per serving
Servings 1 cups

Ingredients
 

  • Fruits or vegetables (apples, cabbage, carrots, corn, pears, snap beans, spinach, summer squash))
  • 1-2 teaspoons canola oil
  • Cinnamon to taste (for fruit )
  • Salt to taste (for vegetables)
  • water

Instructions
 

  • Wash fruit or vegetable under cool, running water.
  • Shred or thinly slice fruit or vegetable.
  • Heat oil in heavy skillet or in an electric skillet over medium heat.
  • Add fruit or vegetables. Sprinkle fruit with cinnamon. Sprinkle vegetables with salt.
  • Add water (see notes for quantity) and cover skillet to steam fruit or vegetable.
  • Cook over low heat until fruit or vegetable is tender. See notes for cooking time. Stir occasionally to prevent sticking.

Notes

Fruit or Vegetable

Amount

Water

Cooking Time

Snap beans, 1-inch pieces

2 cups

1/3 cup

10-12 minutes

Cabbage, finely shredded

3 cups

4 1/2 teaspoons

3-5 minutes

Carrots, thinly sliced

2 cups

4 1/2 teaspoons
5-8 minutes

Corn, cut

2 cups

8 teaspoons
7-9 minutes

Spinach, finely shredded

6 cups

4 1/2 teaspoons
3-5 minutes
Summer squash, thinly sliced
2 cups

4 1/2 teaspoons

6-8 minutes

Apples, pears, etc, thinly sliced

2 cups

4 1/2 teaspoons

3-5 minutes

Nutrition Label

Serving: 0.5 cup
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