Caramelized Brandied Carrot “Rice”

This healthy delicious Caramelized Brandied Carrot “Rice” side dish is very simple to make and requires very few ingredients. This carrot made “rice” dish is very tasty, with the sweetness balancing out perfectly with the tart.  This is a great low carb alternative for holiday sides. – Kara, The Accidental Chef

Serves 6

Ingredients:

• 33 oz peeled, baby carrots
• 4 1/2 tbsp Organic Blue Agave Syrup
• 2 tbsp of coconut milk
• 1/2 cup of butter – Vegans can use vegan butter
• 2 oz of Brandy
• 2 bay leaves
• 1 tbsp of parsley for garnish

Directions:

In a medium size pot, bring to a boil about 3-4 cups of water, the carrots, and 1 bay leaf. Once at a boil, bring to a simmer, cover the pot, and let cook for 10 minutes.

Drain the water from the pot. Then add the butter and agave and allow it to melt a bit before adding the other bay leaf and brandy.

Bring the pot to a boil again, and then reduce to simmer, and cover the pot. Let it cook for about 10-15 minutes or until the liquid has reduced by half.

Using a slotted spoon or strainer, place the carrots only ( not the bay leaves or liquid) into the food processor. Add 2 tbsp of the sauce, and 1 tbsp of coconut milk. Run the food processor until the carrots look like little rice grains as pictured below. If the mixture is too dry, add 2 tbsp more of the brandy mixture and 1 tbsp of coconut milk.

Top with parsley as a garnish and serve!

Serves 6 | Calories per serving: 212 | Fat: 8.1 g | Carbs: 26.7 g | Net Carbs: 23 g | Protein: 1.9 g