|Coconut Oil Sautéed Carrots
|Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Wash and cut fresh carrots into julienne strips (we use a vidalia dicer tool). Slice onion into thin rings.
Heat coconut oil and butter in a skillet, using as much as needed. Sauté carrots and onions over high heat until tender and browned.
Add salt to taste before serving, if desired.
Recipe submitted by Susan, Peoria, AZ