Antonov apples with carrots

1 serving


Cut the apples into wedges, cut out the core, carrots boiled until semi-ready for steam, cut into large mugs. Cut the onion with rings. Soak the whole peeled onion heads for 2-3 hours in cold water, cut into large rings and place in a heated, thick-bottomed pan wetted with a mixture of olive oil and water. When the onions start to soften, put the carrots in the pan, followed by the apples, pre-sliced into wedges, and simmer under the lid. Place on a dish and pour over the lemon juice mixed with equal amounts of olive oil and honey. This delicious blend, which I call mayonnaise, should always be cooked beforehand and kept covered in the fridge. Vinegar, even apple, should be restricted in nutrition, replacing it with lemon juice.