Carrots With Cashew Butter

Course : Carrots
Serves: 6
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2 pounds fresh baby carrots
2 cups chicken broth
4 ounces cashews -- roasted
1/2 cup butter or margarine -- softened
2 teaspoons honey -- (or 1 tablespoon sugar)

Preparation / Directions:

Assembly directions: In a saucepan bring the chicken broth to a rolling boil. Carefully place the baby carrots into the broth. Return broth to a boil and cook 3 minutes. Remove from heat and allow to cool completely. While carrots are cooling, chop the cashews into pea size pieces. In a small bowl, stir together the softened butter/margarine, honey or sugar, and chopped nuts. Freezing directions: Place the butter/margarine mixture into a labeled pint size freezer bag(s) or container. Remove excess air from the bag, seal and freeze. When the carrots and broth have reached room temperature, pour them into a labeled one-gallon freezer bag(s). Remove excess air from bag, seal and freeze in a thin flat layer. Keep the two freezer bags together by placing both into a large freezer or food storage bag. To Serve: Thaw container of carrots and cashew butter. Pour mixture into a saucepan. Bring to a boil, then reduce heat to a simmer and cook 10 minutes or until carrots are tender. Salt and pepper to taste, then place carrots and remaining broth in a serving dish. Place the cashew butter in the hot saucepan. When it has melted, pour it over the carrots. Serve immediately. Comments: The cashew butter is optional. Lower fat options: The cashew butter may be omitted, or the amount of butter cut in half. Storage Time: Refrigerator (40 degrees): 7 days, Freezer: 2-3 months

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  (5 3/4 Stars!)
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