BRAISED CARROTS WITH COCONUT CASHEW BUTTER
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.