Posted: Nov 24 2014

Do not overcook the carrots here, they need to retain a bit of texture to contrast the smooth cashew butter sauce.  


2 pound carrots, peeled and sliced into thin, 1/4" coins

2 tbsp Coconut Ginger Cashew Butter

1 tbsp olive oil

1/4 tsp salt

small handful fresh, chopped cilantro


In a saucepan over medium heat, combine carrots, olive oil, salt, and enough water to just cover the vegetables. Bring to a simmer, and cook gently until a fork pierces the carrots with ease. Check for doneness after 10 minutes -- the carrots are best if they hold their shape a retain a bit of body.

After 15-20 minutes, the liquid should be reduced to a thin glaze at this time. Drain off any excess liquid into a small bowl if too much remains; reserve and use to thin cashew butter if necessary. 

Stir in cashew butter, spoon into a serving dish and sprinkle with chopped cilantro. 


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