Yummy Candied Carrot Side—Quick and Easy in Clay!

Candied carrots are sweet and buttery—lots of vitamins and bright color to add to your main dish. And just different enough to keep everybody guessing. Candied carrots are a great addition to a potluck or just a quick, delicious side to pork chops. Best of all, carrots contain a lot of vitamins such as beta carotene that are great for your health. They’re cheap too! 

Be sure to always get organic carrots. Just like all root veggies, carrots soak up all of the good (and bad) stuff in the soil. (I read a story one time about how when re purposing an old airstrip they’ll plant root veggies such as carrots to clean up the excess jet fuel that has soaked into the soil!). So it looks like root vegetables like carrots can be our best friend, or our worst enemies.

And for something so inexpensive and readily available, just go ahead and choose organic. This is also an easy way to make baby food: use a hand immersion blender after cooking the carrots to puree them, and omit the sugar or just add a little bit.

Ingredients:

• 1 lb organic carrots, peeled and cut into 1” pieces
• ¼ c filtered water
• ½ t real salt
• 2-4 T grass-fed butter
• ½ c coconut sugar (contains lots of great minerals, and is lower glycemic than regular sugar)
• 2 T soaked walnuts, toasted and chopped

1. Put carrots, water and salt in the VitaClay cooker
2. Cover, seal and cook on “stew” setting for 1 hour. Drain.
3. Stir in butter and sprinkle with coconut sugar.
4. Let it sit on “warm” for another 15-20 minutes, then stir.
5. Sprinkle with toasted walnuts and serve.