Food
Coconut Carrots
By Yankee Magazine|Apr 01 2007|
From: Eat Fat, Lose Fat
Yield
6 Servings
Ingredients
1 pound carrots, peeled and cut into 1/2 inch rounds
1/4 cup ghee
1/4 cup filtered water
2 tbsp honey
1/2 cup Freeze Dired Fine cut coconut
Instructions
Blanch carrots in a large pot of boiling water until just tender. Drain and pat dry. Place in a large pan with ghee, water, and honey. Boil vigorously to reduce the liquid to a glaze, stirring frequently. Transfer to a serving dish and toss with coconut.
