Braised Carrots
Ingredients
- 6 large carrots, scrubbed, peeled and cut into 2″ chunks
- 1 large onion, diced
- 2 T. butter
- 1/2-3/4 C. water
- 1 T. vegetarian soup base
- 1 T. sucanat
- generous pinch salt
- 1 T. freshly minced parsley
Instructions
- Sautee the onions in the butter until soft
- Add the carrots and toss for 1-2 minutes until thoroughly coated
- Add 1/2 C. water and the soup base
- Turn heat down to simmer, cover and let sit 10-12 minutes
- Check to see if more water is needed
- Let simmer another 5-7 minutes until carrots are done
- Add sucanat and salt and stir well
- Sprinkle with parsley and serve