Carrots already have a natural sweetness but this recipe brings it out just a little more. You may of course use any type of carrots but baby carrots are a little quicker. This recipe is SCD friendly if you can find approved pineapple juice.
- 1 tablespoon ghee
- 16 oz baby carrots
- 3/4 cup pineapple juice
- 1/3 cup water
- 1/2 teaspoon grated lemon zest
- parsley, optional
Heat ghee in large skillet. Stir in all other ingredients except parsley and bring to a boil. Reduce heat and simmer for about 20 minutes or until carrots are tender. Stir occasionally. Top with parsley if desired.
Serves 4
Entered in Real Food Wednesday at Kelly the Kitchen Kop
