Carrots with Coconut Butter and Lime

Wyatt met Deborah Madison at the Farmer’s Market a year or two ago, how cool is that? It’s a great story ask him about it sometime.

I haven’t met her, but I do feel like I know her. I have read, and reread Vegetable Literacy and Vegetarian Cooking for Everyone so many times I feel like the books are good friends. Her writing and inspirational use of vegetables speak to my heart, as a grower and an eater.

This ‘recipe’ is from her book Vegetable Literacy and is barely a recipe. It is mostly a great idea and inspired combination of flavors. You boil some carrots and  toss the cooked carrots in coconut butter and lime. That’s it. But, the combination of coconut butter, carrots and lime are completely delicious and worth adding to your repertoire. Add some nuts or mint, or basil, or parsley if you have it, or just enjoy this very simple preparation and let the beautiful carrots shine.


Start with about a pound of carrots, a lime and some coconut butter.
Put a pan of water on to boil.
Wash and slice the carrots.
When the water is boiling put the carrots in with some salt and boil the carrots for about 5 to 8 minutes or until the carrots are tender.
Drain the carrots and toss the warm carrots in about 2 tablespoons of coconut butter, then squeeze the lime over the carrots. I used 1/2 a lime, taste it and add salt and more lime if you like.


I had some macadamia nuts I added. After tasting this I think almond butter would be good too if you don’t have coconut butter.

Thanks Ms Madison for a simple tasty dish.


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