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
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.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.