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Crusts, Carrots, Coupon Codes, and Cute Baby Toes

By: Mary Frances Pickett      Date: May 18, 2010      Prep Time: 45 Min.      Cook Time: 25 Min.

I’ve made a couple of the Impossibly Easy Pies with my gluten free biscuit mix and wanted to share my observations thus far.


Gluten free Buttermilk Pie

Gluten free Buttermilk Pie


The other night I needed to make a pantry supper and the only fresh vegetable that we had was a bag of carrots. As a kid, I detested cooked carrots. I remember gagging in horror when my mom served Copper Penny Carrots. I’ve concluded that the error that many people make in cooking carrots is to add lots of additional sugar. Carrots are naturally sweet, and you can best enhance that by adding savory flavors when you cook them.  Here’s what I threw together for our supper. There were no leftovers.


Mary’s Savory Carrots

2 carrots per person
1 green onion per person
enough vegetable stock to cover the carrots (a little more than a cup, maybe?)
1/2 Tbsp. honey per person
a sprinkle of ground allspice (optional)

Slice the carrots into circles. finely chop the green onions. Put the carrots and onions into a pot and add enough vegetable stock (or chicken stock) to cover. Stir in the honey. Cook over medium heat until carrots are tender.

This recipe has been brought to you by the Gluten Free Cooking School.

Be sure to visit for more great recipes and information about Gluten-free living!