Viewing a specific version of this recipe
Show Master VersionInitial version
Authored by Katie
Ingredients
- 1 tsp Coconut oil
- 1 lb Carrots (peeled, left whole or cut into coins)
- 1/2 c Water
- 1 -2 tablespoons Maple syrup
- 1 tsp Ground cinnamon
- Sea salt (to taste)
Instructions
1
In a Dutch oven, melt the coconut oil over medium heat and saute the carrots for 2 minutes.
2
Add the water which should bubble immediately. Lower the heat to a simmer and partially cover the pot. Cook for about 10 minutes, until fork tender. Check periodically to make sure the water doesn't completely evaporate so the carrots don't burn.
3
Once the carrots are tender, raise the heat to cook off any excess water, then stir in the maple syrup, cinnamon, and salt. Serve warm.