One of my favorite things at Cracker Barrel is their fried apples. Of course with all that sugar there is no way I can have them any more and still keep my blood glucose levels low and steady, the whole idea behind low carb eating.
But if you're like me and you miss fried apples or apple and cinnamon for that matter, don't despair, there is a solution.
Simply pick up a couple of chayote squash the next time your at the grocery store. I've heard jicama will work too, but I've not tried it. I'm sure everyone has their own version of fried apples, this one is simply mine. But I kid you not, if you can tell the difference than you have a much much more sensitive palette than I.
But if you're like me and you miss fried apples or apple and cinnamon for that matter, don't despair, there is a solution.
Simply pick up a couple of chayote squash the next time your at the grocery store. I've heard jicama will work too, but I've not tried it. I'm sure everyone has their own version of fried apples, this one is simply mine. But I kid you not, if you can tell the difference than you have a much much more sensitive palette than I.
Low carb Fried "apples"
- 2 chayote squash, peeled and chopped
- 2 tbsp. butter
- 1-2 tsp. cinnamon ( start with one and add more if needed)
- 3 tbsp. erythitol
- 1/2 tsp. stevia plus
- 1-2 tbsp. Apple Cider Vinegar
- a dash each, cloves, ginger, cayenne pepper and salt
- Melt butter in a small skillet over medium heat.
- Add chayote and saute' until nearly tender.
- Sprinkle with salt and add spices and sweeteners.
- Once sweeteners have dissolved they will begin to thicken, add ACV and let simmer on low until chayote are tender and sauce has thickened.
Serve warm with dinner or over low carb ice cream. This could also be used to make an Mock apple pie, crisp or added to flax bread for an apple cinnamon bread. We totally enjoyed it as a side dish with roast and cabbage.
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4 comments:
Looks good Vikki. So, is chayote squash lots lower in carbs than apple? I this stuff as versatile as cauliflower?
Man oh man these are very versatile, ou can fry, saute, roast, stuff or fry them. Add them to salad, soups or your pot roast. They don't have a great deal of flavor so you can add whatever flavor you want. I've even heard of people making hashbrowns from them, though I've never tried it.
I can't find an exact carb count, but what I can find looks like there is about 5 net carbs to a whole cup of cook squash. Not bad at all, a half a small apple is more than that.
Btw these are great added to a stir-fry right at the end to lend a little crunch to the mix. But if you prefer them cooked more you can always add them sooner.
I've made something similar before, but will need to try your recipe - sounds nice. Chayote squashes are 25c each here, and they're sometimes huge.
Wow, that's a wonderful price. I can't even get a green bell pepper for less than $1.oo here, the Chayote was a little over a $1.oo I think, but in the scheme of things well worth every penny.
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