Wednesday, April 18, 2012
This is a springtime family favorite! I make it every year for Easter. It is simple, tasty and attractive! A pretty Paleo compliment to any spring gathering! Hope you enjoy.
1 lb. whole young carrots, with greens
2 T grass-fed pastured butter, or coconut oil
2 T honey
2 T fresh chives, finely chopped
pinch sea salt and pepper to taste
Trim and peel carrots, leaving about 2" of greens at the tops. In a steamer over boiling water, steam carrots, covered for about 5-7 minutes (until just tender). In a skillet melt butter with honey over moderately low heat. Stir in chives, salt and pepper. Add the carrots and gently toss them, until they are nicely coated with the glaze, cooking an additional minute. Serve! Use some of the trimmed greens for decoration!