Carrots are economical and healthy. To best absorb their nutrients you should cook them. I know, carrot sticks are a common staple for lunches and snacks. They can offer good fiber and some nutrients in their raw form but for BEST absorption cooked and paired with a good quality fat is where you will reap the benefits.
You will need:
4 large carrots cut into medallions
1/2 a medium red onion diced very small
1/4 cup fresh dill chopped or 1 tablespoon dry dill
1/2 lime juiced
2 tablespoons butter
1 tablespoon kosher salt
In a pan add salt and carrots and cover with water. Bring to a gentle boil and simmer until fork tender. Drain the water out and add butter and lime juice off heat. Pan will retain heat, if not you can turn the heat on low to melt the butter. Add onions and dill and mix to coat all the carrots. You can add a sprinkle of pepper if you prefer. Serve while warm or save for later and serve cold.
Carrots contain: Vitamin A, Vitamin K, Biotin , Potassium, B6.
Dill: Niacin, Phosporus, Vitamin A, Vitamin C, Riboflavons, B6, Folate, Calcium, Iron, Magnesium, Potasium, Mangnese.
Butter serves as the fat catalyst for the vitamins and mineral absorption.
Easy and delivious!