Paleo foods

Ginger-Glazed Carrots

2 tablespoons coconut oil or ghee

1 pound carrots, peeled and cut diagonally into Вј-inch slices

ВЅ cup chicken or vegetable stock

1 teaspoon minced fresh ginger

1 teaspoon ground ginger

ВЅ teaspoon chili powder

ВЅ teaspoon salt

1 tablespoon chopped fresh flat-leaf (Italian) parsley

  1. Heat the oil over medium heat in a large skillet or a medium-size pot that is already hot. When the oil is hot, stir in the carrots, stock and fresh ginger. Cover and simmer for about 5 to 10 minutes, or until the stock has almost fully evaporated.
  2. Stir in the ground ginger, chili powder and salt and cook until the carrots are soft, but not totally mushy. Sprinkle with parsley and serve immediately.

NOTE: If your local farmers’ markets carry carrots in assorted colors, by all means go for those, as that would make this a super-colorful dish!