Preparation:
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 |
