This recipe came from one of our Green Nosh participants. Everyone loved the beta-carotene loaded carrots.
- 1 T veggie broth or white cooking wine
- 1 shallot, minced
- 1/4 cup water
- 1/4 cup pure maple syrup
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 4-5 cups carrots, sliced about 1/4 inch thick
- 4 tps apple cider vinegar
Heat water in skillet and saute minced shallot about 1 1/2 minutes. Add a bit more water if needed so as not to burn shallot.
When shallots are nicely browned, add the water, syrup, cinnamon and cloves. Bring to a boil, stirring occasionally. Add the carrots and return to a simmer.
Cover the carrots, reduce heat to medium and cook about 5 minutes till carrots are al dente. Add the vinegar, stir, and simmer for another 3 minutes. Make sure carrots are coated with the liquid.
This recipe has been adapted from the original by Lauren Kelly Nutrition http://laurenkellynutrition.com