Carrot Cook-Down

It’s summer, with the humidity here in Florida, it’s like being in triple digits. 100° Fahrenheit or more. This recipe is to try to get as close to my favorite oven roasted carrots, without heating the house up. The difference between the oven and stovetop is the stovetop is more moist.


  1. 1 cup pork broth
  2. 1 envelope hamon bouillon powder
  3. 3 pounds carrots
  4. 1 teaspoon salt
  5. 1 cup water


  1. Cut the carrots into manageable portions.

  2. Heat the broth in a large pan. Add the Carrots along with the bouillon powder when boiling.

  3. Cover and continue to cook5 minutes add water when almost fork tender. Uncover and let reduce the all the liquids.

  4. Should taste a bit salty. Serve I hope you enjoy!!!

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