Adding a hint of something sweet to slow-cooked carrots turns them from tasty to terrific.
Makes 4-6 servings
2 lbs carrots, peeled and cut quartered lengthwise into 4-inch sticks
1/2 cup vegetable broth or water
1 tablespoon coconut crystals or maple syrup
1 teaspoon olive oil
2 tablespoons fresh parsley or dill, chopped
1. Place carrot sticks in slow cooker. In a small bowl, combine the broth or water, coconut crystals or syrup, and olive oil. Pour the liquid over the carrots.
2. Cover and cook on Low for 2 hours until carrots are tender. Open the lid and keep it propped open with the handle of a wooden spoon, and continue to cook for 20 to 30 minutes until some liquid is cooked off and the carrots glaze. Garnish with fresh parsley or dill before serving.
From Paleo Slow Cooking
Carrots could be considered Paleo “candy”—a vegetable that also has a fairly high sugar content. Fortunately, that sugar is naturally occurring and a “treat” in the truest sense of the word. Carrots are loaded with other vitamins and minerals, most notably beta carotene, from which they get their color. The brighter the better!
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.