From Vegetable Literacy by Deborah Madison
1 lb. Carrots, scrubbed and sliced into rounds or on the diagonal 1/2 inch thick
About 2 TB Coconut Butter
1 - 2 tsp chopped fresh Lemon Verbena
In a pot bring 4 or more cups water to a boil. Add the carrots and 1 tsp salt and simmer until the carrots are tender to the touch of a knife tip, about 15 minutes. Drain well, then return the carrots to the pan for a few minutes to dry in the residual heat. Add the coconut oil, lemon verbena, and toss to coat the carrots. Halve the lime and squeeze over the carrots. Taste for salt and add more if needed.