Baby carrots are an easy source of protein, and the ones that are the most popular are growing tomatoes, as well as sweet potatoes.
You can use them in soups, stews, stews and more.
You’ll need: Baby carrots, 4-8 carrots, sweet potato, water, salt and pepper.
1 cup (250ml) water to boil for a little more water.
3-5 sweet potatoes (or other small vegetables like onions, potatoes and carrots) for cooking.
1 tsp salt.
1 tbsp (15ml) olive oil.
1 large head of cauliflower.
A small amount of water to make the dressing.
1-2 tbsp (5ml) honey.
Preheat the oven to 180°C (350°F) and place the baby carrots in a large saucepan.
Bring the water to a boil over a medium heat and boil for 15-20 minutes, or until the water has reduced.
You may need to stop the boil, or turn the heat off, and allow the water’s temperature to fall.
Remove the baby carrot from the water and add the water, honey and salt.
Bring to a simmer.
Meanwhile, place the sweet potato in a small saucepan and bring to a low boil.
Once the water is boiling, remove the sweet potatoes from the heat and set aside.
Meanwhile add the cauliflower to the water.
Bring it to a gentle boil, then lower the heat.
Simmer for 10 minutes or until it’s soft and soft.
Add the olive oil, honey, and salt and stir to combine.
Pour the dressing into the baby and sweet potatoes and serve with your favorite toppings, like honey mustard, a sprinkling of green beans or shredded lettuce.