1 teaspoon vegetable oil
4 medium apples - peeled, cored and pitted
1 medium onion, diced
1 medium celery, diced
1 medium carrot, sliced
1 medium sugar plum
1 tablespoon cornstarch
1 pinch ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 cup chopped fresh parsley
In a large resealable plastic bag, thoroughly mix oil, apples, onion, celery, carrot, sugar plum and cornstarch. Place them in the bag. Seal bag and shake to coat. Roll the apples in the cornstarch mixture until coated. Shape into 1 inch rolls and place them on a piece of waxed paper. Brush cinnamon onto the tops of the apples and drizzle with vegetable oil.
Heat a medium skillet over medium heat. Pour the oil into the skillet and swirl the apples gently. Cook an additional minute, or until they begin to crackle. Remove apples from pan, place on waxed paper, and brush with cinnamon sugar syrup.
Place a few teaspoons of cinnamon sugar syrup on each apple. Sprinkle the cinnamon syrup over the apples and sprinkle with chopped parsley.
Cover the pan with a sticky waxed paper and refrigerate overnight.