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.
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