Carrots in Butter
(courtesy of Craig Bergland. Serves 6)
1 pound carrots, peeled
2 tablespoons butter
2 teaspoons water or chicken stock
Place all ingredients in Mason jar. Cover with lid (not too snugly) and place in cooker. Cover with outer larger jar or insulating object (such as a large plastic container or bucket). Cook in sun for 2 hours. Tighten lid completely and turn jar upside down. Replace outer cover. Cook about 1 hour more or until tender. Cooking time depends on sunlight conditions.