Braised Carrots
Carrots are naturally sweet & cooking them in their own juices just intensifies the sweetness. This makes AIP Braised Carrots a delicious AIP side dish. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), paleo and vegan diets.
Servings: 4 people
Calories: 146kcal
Ingredients
- 1 tablespoon Clarified Butter Extra Virgin Olive Oil or Lard are good substitutes, AIP Reintroduction
- 3 tablespoons Shallots chopped
- 1 pound Whole Carrots peel and ends trimmed
- 1 cup Carrot Juice
- 3/4 cup White Wine AIP Reintroduction, bone broth would be a good substitute
- 1 teaspoon Salt
- 1/4 teaspoon Ground Pepper AIP Reintroduction, optional
- 2 tablespoons Parsley Dill or Cilantro are good substitutes, chopped
Instructions
- Preheat the oven to 375°F.
- In an oven proof, sauté pan heat clarified butter over a medium heat.
- Add the shallots and cook until translucent.
- Add the carrots, carrot juice, wine, salt and pepper.
- Stir to combine then cover loosely with aluminum foil.
- Carefully place it in the oven, and cook for 1 hour, flipping the carrot halfway through cooking time, until the thickest part of the carrot is pierced easily with a fork.
- Serve with your choice of herbs.
Nutrition
Serving: 1serving | Calories: 146kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 703mg | Potassium: 603mg | Fiber: 4g | Sugar: 9g | Vitamin A: 30396IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 1mg