Carrots are naturally sweet & cooking them in their own juices just intensifies the sweetness. This makes AIP Braised Carrots a delicious AIP side dish.
I had some wine, carrot juice and shallots in my fridge and I wondered what would happen if I cooked them together. Well, magic happens. You’re just gilding the lily. I added shallots and white wine so that it was well rounded and not too sweet. I really like this with a little dill sprinkled on top, especially if you are serving it with my Herbed Cauliflower Rice which can be made with fresh Dill as well.
Are carrots AIP compliant?
Yes! Carrots are a root vegetable that is acceptable during the elimination stage of the autoimmune protocol. If you’re unsure about what foods are complaint during the elimination stage, you can download this guide. It’s a printable PDF and FREE. +Click here
Can I have wine on the AIP diet?
Kinda. While drinking it is reserved for reintroductions (specifically stage two), you are allowed to cook with it during the elimination stage. This recipe specifically cooks off the alcohol which is why it’s allowed.
How to make AIP Braised Carrots
1. Preheat the oven to 375°F. In an oven proof, sauté pan heat clarified butter over a medium heat.
2. Add the shallots and cook until translucent. Add the carrots, carrot juice, wine, salt and pepper. Stir to combine then cover loosely with aluminum foil.
3. Carefully place it in the oven, and cook for 1 hour, flipping the carrot halfway through cooking time, until the thickest part of the carrot is pierced easily with a fork.
4. Serve with your choice of herbs.
Tips for making the BEST AIP Braised Carrots
- If you don’t have any wine, you can easily use bone broth as a substitute.
- I used my homemade Instant Pot Ghee for this recipe.
- 1 tablespoon Clarified Butter Extra Virgin Olive Oil or Lard are good substitutes, AIP Reintroduction
- 3 tablespoons Shallots chopped
- 1 pound Whole Carrots peel and ends trimmed
- 1 cup Carrot Juice
- 3/4 cup White Wine AIP Reintroduction, bone broth would be a good substitute
- 1 teaspoon Salt
- 1/4 teaspoon Ground Pepper AIP Reintroduction, optional
- 2 tablespoons Parsley Dill or Cilantro are good substitutes, chopped
- Preheat the oven to 375°F.
- In an oven proof, sauté pan heat clarified butter over a medium heat.
- Add the shallots and cook until translucent.
- Add the carrots, carrot juice, wine, salt and pepper.
- Stir to combine then cover loosely with aluminum foil.
- Carefully place it in the oven, and cook for 1 hour, flipping the carrot halfway through cooking time, until the thickest part of the carrot is pierced easily with a fork.
- Serve with your choice of herbs.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
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