Rabbit-Nest Sun Carrots with Rainbow Chard
This colorful and healthy vegetable side gets its bright tang from a lemony Greek dressing. Cook it in a solar cooker or see notes for microwaving.
Servings Prep Time
4servings 8minutes
Passive Time
2hours
Servings Prep Time
4servings 8minutes
Passive Time
2hours
Ingredients
Instructions
  1. Line the inside of a two-cup canning jar with chard leaves. Trim chard stems that stick up over the top of the jar and cut if needed so they fit into the jar.
  2. Cut carrots lengthwise into quarters, then cut them to fit inside the jar. Gently put chard stems and carrots into the jar, avoiding tearing chard leaves if possible. Put a lid on the canning jar and barely tighten the ring. Cook in a solar oven until carrots are tender, about two or three hours.
  3. To make Greek dressing, juice lemon and mince garlic, put all ingredients in a small jar, and shake to combine. You will have extra to use for encores, salads, or over baked potatoes.
  4. When carrots are done, slide vegetables onto a cutting board and chop into bite-sized pieces. Toss with one tablespoon Greek dressing and serve hot or at room temperature. The carrots and dressing keep refrigerated for about five days, although they are at their best the first day.
Recipe Notes

In a hurry or in the dark? Here’s a non-solar version of this recipe. Chop carrots and chard stems. Cook for three minutes in the microwave on high in a covered, microwave-safe container or in a steamer setup on the stove. Roll up the chard leaves and cut them into thin ribbons. Put over the carrot mixture and cook another three minutes or so, until the vegetables are tender. Toss with the dressing and serve.