Ingredients
3 cups sliced carrots 2-3 fingerling potatoes, sliced 1 large onion, sliced 1 cups boiled pumpkin 1 teaspoon salt 1 tablespoon minced ginger 1 tablespoon fresh minced turmeric root 2 cloves garlic 1 teaspoon cinnamon 1 tablespoon honey 1/2-3/4 cup coconut milk 1/4 cup coconut oil, plus 2 tablespoons 1/4 cup chopped parsley To create the sauce, combine garlic, ginger, and turmeric in a blender, pulse until minced. Add to a saucepan over medium heat along with 2 tablespoons of coconut oil. Add cinnamon, salt, and ground thyme. Cook for 2-3 minutes, stirring constantly. Remove from heat, and return to blender along with the boiled pumpkin and coconut milk. Pulse for 3 seconds, then set aside. To make the scalloped root vegetables, smooth 1/4 cup of coconut oil in the dish, then layer a slice of onion, potato, then carrot, and repeat throughout the bottom of a baking dish (I used 8x10 inch dish) Once covered, pour sauce over top and sprinkle with parsley. Bake at 350 for 35-40 minutes until carrots are tender.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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