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Carrot and Asparagus Fingers

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I will make this in bulk, buying 2-3 pounds of carrots and 1-2 pounds of asparagus and then freezing any leftovers in a bread bag.  Cooking carrots in a bit of oil helps the body better absorb the Vitamin K, which is good for blood clotting and bone growth.  I like using coconut oil because my boys like the flavor, but you can use either walnut oil, which gives a nutty flavor, or just plain olive oil.  In this recipe, it’s important to make sure that the vegetables are really soft so they are not a choking hazard.

Carrot and Asparagus Fingers


Ingredients

2 pounds large carrots
2 pounds asparagus

2 tablespoons coconut oil



Peel carrots. First cut them lengthwise, and then quarter them so they end up looking like thin fingers.
Cut asparagus into 1-inch pieces.
Heat the coconut oil in a large skillet until completely melted, and then add the cut carrots and asparagus. Cover and cook on medium low for 20-25 minutes, stirring occasionally, until the vegetables are very soft.
Serve warm or at room temperature.  
Freeze leftovers.  


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    Hi, I'm Erika- Creator of Fresh Start Families, Ask Erika and Mommy of three taste testers!
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