Ingredients
- 1 lb / 450 g carrots, sliced
- ⅓ cup / 3 fl oz chicken stock
- 1 ½ oz / 40 g raisins
- 3 oz / 85 g onion, finely chopped
- 1 oz / 30 g butter
- 1 tsp sea salt
- 1 tsp cinnamon
- ½ oz / 15 g xylitol
How to Make It
- Place all the ingredients in a pan except the xylitol, stir thoroughly, and simmer over a medium heat for about 15 minutes until the carrots are tender, stirring occasionally.
- Add the xylitol, stir well, and cook for 1 more minute.