We will have soup for breakfast, and soup for lunch. And for dinner we will have broth! - my 10-yr-old son

Monday, July 11, 2011

Pumpkin Pie Carrots

This was a surprise hit.  My cooked-carrot hating kids gobbled these up and the 7-yr-old ate 4 servings!

Pumpkin Pie Carrots

I used fresh carrots - several handfuls of baby carrots, sliced
a large tablespoon of coconut oil - melt in a cast iron skillet

Throw the carrots in and cook until tender - I tasted as they cooked and they were much better cooking for a longer time.  Sprinkle with sea salt and pumpkin pie spice OR some ginger and cinnamon.  To sweeten add a touch of honey.  You could also add some ghee, but I had enough coconut oil in the pan that it made a sweet orange sauce to dribble over the top.

This would be a Stage 5 recipe due to the spices.

3 comments:

  1. Oh! Thank you for linking to my recipe! These are tasty! Almost like dessert. :-)

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  2. Thank you for posting it in the first place! My kids continue to request them all the time.

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  3. I'm going to have to try this! I love new recipes.

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