Coconut Oil Sautéed Carrots
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| Coconut Oil Sautéed Carrots |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
Servings: 4
- 5-6 large fresh carrots
- 1 large yellow onion
- coconut oil
- butter
- salt, to taste (optional)
Wash and cut fresh carrots into julienne strips (we use a vidalia dicer tool). Slice onion into thin rings.
Heat coconut oil and butter in a skillet, using as much as needed. Sauté carrots and onions over high heat until tender and browned.
Add salt to taste before serving, if desired.
Recipe submitted by Susan, Peoria, AZ
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| The average is oldaverage based on oldtotal votes. |
Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
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Love cooking with Coconut oil! Often do just like this! Also have had incredible different textures with julienned eggplant (aubergine) and golden sweet potato! I've done it with that bit of butter at the end, or just Coconut oil! They seem to soak up all that coconut goodness, then crispso enticingly!
# Posted By Joan W
| 5/5/13 6:12 PM
I just made this tonight, following the recipe exactly. It is absolutely delicious and hubby loved it too. Thanks for the great recipe!
# Posted By Susan
| 5/6/13 7:52 PM
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