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.
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.
