Ingredients
3-4 large carrots cut sliced into ribbons using a peeler, enough to fill a 12” pan
2 cloves of garlic minced
1/2 cup finely chopped onions
Ghee or other healthy cooking oil
1 can coconut milk
1/2 tsp salt
1/8 tsp pepper
1/2 tsp thyme
Juice of half a lemon
1/2 cup almond flour
Optional green onions & cilantro for topping
Directions
1. Sauté ribbons of carrot in a little ghee or healthy cooking oil over low-medium heat until cooked to desired consistency, about 5-10 minutes. They cook down
2. In a separate pot while carrots are cooking sauté garlic and onions on low in ghee for about 2 minutes then add coconut milk, spices and lemoN and mix together.
3. Add flour to the coconut milk mixture and mix with a whisk till there are no lumps. Bring to a simmer.
4. When carrots are done cooking, pour coconut sauce over carrots and top with green onions and cilantro, if desired.
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