Recipe

Vegan Vichy Carrots

Photo by AntoniaJames

This recipe was entered in the contest for Your Best Carrot Recipe
Chef
AntoniaJames's Notes: Three simple ingredients, if you count salt as an ingredient, are all you need for this. That may explain, at least in part, why carrots are one of my favorite foods to use in cooking, and...
Three simple ingredients, if you count salt as an ingredient, are all you need for this. That may explain, at least in part, why carrots are one of my favorite foods to use in cooking, and to eat. Enjoy!!

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12 ounces medium carrots, peeled and cut into 1 ½” pieces Ask a question about this ingredient

In a large skillet with a well-fitting lid, gently braise over low heat the carrots in ¼ cup of water and the coconut oil, with the salt. Give the pan a good shake after about five minutes. Listen carefully. If the pan sounds like it’s drying out, add a few tablespoons of water. It shouldn’t dry out though, if your carrots are nice and juicy.
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After about ten minutes, the carrots should be just tender.
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Take the lid off, turn the heat up to medium and stir the carrots as the liquid thickens.
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Taste and correct for salt.
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If you want to sharpen the flavor just a bit, add a teaspoon or two of Meyer lemon juice.
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Enjoy!!
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