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.
- 1 pound frozen carrots
- 2 tablespoons virgin coconut oil [affiliate link]
- ¼ teaspoon grated fresh ginger [affiliate link]
- pinch of cinnamon [affiliate link]
- 2 teaspoons honey [affiliate link]
- light sprinkle sea salt [affiliate link]
- 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.
- 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
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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