Recipe: Pumpkin Pie Carrots

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Pumpkin Pie Carrots

Pumpkin Pie Carrots

The other night I was fixing dinner.  We were having grilled pork chops, a salad with half a head of iceberg lettuce and a head of red romaine lettuce fresh from my garden.  I wanted to fix a quick vegetable so I looked in the freezer.  Hubby had bought three pounds of frozen carrots.

I love fresh steamed carrots, but I don’t really carrots that have been frozen. They are kind of wilty and blah-tasting.

I was inspired to try and make them taste better, and here’s what I came up with.

Recipe: Pumpkin Pie Carrots
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Cook time:
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Ingredients
Instructions
  1. Melt the coconut oil in a heavy cast iron skillet, rinse the carrots in warm water, drain and add to the coconut oil.
  2. Heat at medium-low heat for 5-8 minutes until carrots are heated.
  3. Lower the heat just a bit.
  4. Grate fresh ginger on a Microplane Grater and add to the carrots.
  5. Stir well.
  6. Add a pinch of cinnamon, 2 teaspoons honey, light sprinkle of sea salt.
  7. Taste and add more cinnamon or honey to your liking.
  8. Serve warm.

  • 1 pound frozen carrots
  • 2 tablespoons virgin coconut oil
  • 1/4 teaspoon grated fresh ginger
  • pinch of cinnamon
  • 2 teaspoons honey
  • light sprinkle sea salt
  • ghee, optional

Melt the coconut oil in a heavy cast iron skillet, rinse the carrots in warm water, drain and add to the coconut oil.  Heat at medium-low heat for 5-8 minutes until carrots are heated. Lower the heat just a bit.

Grate fresh ginger on a Microplane Grater and add to the carrots. Stir well.  Add a pinch of cinnamon, 2 teaspoons honey, light sprinkle of sea salt.

Taste and add more cinnamon or honey to your liking.  Serve warm.

These carrots taste like pumpkin pie.  I had to stop myself from eating the entire pound.

That probably means they are too carb-y for me. 🙂

If you love recipes like this, I have two cookbooks you really need to check out ASAP!  Beyond Grain and Dairy and Baker’s Dozen Volume 2 Pumpkin Treats.

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