20614213_10213714116310629_37053515_nPulled Carrots Recipe by Kate Loar

 

Ingredients:
4-6 large carrots
1 T vegetable oil
1 small onion, minced
3 cloves garlic, minced
1 ½ c BBQ sauce (or enough to cover carrots)
Liquid smoke, a few drops

 

Preparation:
Julienne the carrots.
Heat the oil over medium and saute the onion and garlic.
Add the carrots and saute about two minutes.
Add the BBQ sauce and liquid smoke.
Bring to a light boil and let cook for 20 minutes.

 

Kate Loar is a trained vegan/vegetarian chef that studied at the Natural Epicurean in Austin, Texas. A midwest girl transplated to the south, Loar currently works as a personal chef. You can check out her Instagram here.