Braised Cinnamon Apples with Sauteed Julienne Veget

Name: Braised Cinnamon Apples with Sauteed Julienne Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 tablespoon unsalted butter; 3 Fuji apples, peeled, cored, and seeded, sliced thin; 1/4 teaspoon lemon zest; 1 stick cinnamon; 1 teaspoon lemon juice; 3/4 cup fresh apple cider; 1 small zucchini, seeds removed, cut julienne; 1 small stalk celery, cut julienne; 1 small leek, green removed, cut julienne; 1/2 red pepper, seeds removed, cut julienne; 1 teaspoon picked thyme leaves; Salt and freshly ground pepper; Opal and green basil, julienned, for garnish

Servings: persons

3 tablespoons olive oil
1 tablespoon unsalted butter
3 Fuji apples, peeled, cored, and seeded, sliced thin
1/4 teaspoon lemon zest
1 stick cinnamon
1 teaspoon lemon juice
3/4 cup fresh apple cider
1 small zucchini, seeds removed, cut julienne
1 small stalk celery, cut julienne
1 small leek, green removed, cut julienne
1/2 red pepper, seeds removed, cut julienne
1 teaspoon picked thyme leaves
Salt and freshly ground pepper
Opal and green basil, julienned, for garnish

1
Preheat oven to 350 degrees F.
2
Heat 1 tablespoon oil and butter in a large saute pan over medium high heat.
3
Allow butter to brown.
4
Add sliced apples and saute until lightly browned.
5
Add lemon zest and toss to distribute.
6
Add the cinnamon stick and deglaze with the lemon juice and apple cider.
7
Place in oven and cook until the juice has all but completely reduced, 10 minutes.
8
Remove from oven and set aside.
9
In a second large saute pan heat the remaining 2 tablespoons oil over high heat.
10
Add all the vegetables and cook until browned and caramelized.
11
Then add thyme and season to taste.
12
Combine vegetables with apple mixture and serve on a hot plate garnished with basil.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 tablespoon unsalted butter, 3 Fuji apples, peeled, cored, and seeded, sliced thin, 1/4 teaspoon lemon zest, and more.

Yes, Braised Cinnamon Apples with Sauteed Julienne Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Cinnamon Apples with Sauteed Julienne Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions