GMO Inside Blog

Non GMO Thanksgiving Series: Recipe #2

ButteryCarrots_1GMO Insiders,

Welcome to the second installment of the GMO Inside Non GMO Thanksgiving series! If you missed our series kickoff post, click here to read - there’s a delicious soup recipe waiting for you after the jump!

Today, we’re talking butter.

From rolls to mashed potatoes to pies, butter is a crucial component of any (non-vegan) Thanksgiving meal. However,with the majority of animal feed genetically modified, it’s likely that your butter is a byproduct of GMO animal feed.

Another fun corporate food fact: Land O’Lakes contributed nearly $100,000 to the No on I-522 lobby. Incidentally, Land O’Lakes co-developed genetically engineered alfalfa, so you can choose not to thank them for their contribution to Big Ag by not buying their butter this holiday season and taking action here….

To make sure your butter is GMO free, buy organic! Try Organic Valley – not only is it downright tasty, but Organic Valley is a cooperative of organic farmers in Wisconsin, making it a brand that you can feel good about supporting with your dollars.

Another great alternative: Kerrygold Butter. Although it is not a USDA-certified organic brand, Kerrygold follows a strict non GMO policy and makes their butter from entirely grassfed cowsClick here to read more about their sustainable business practices.

For your dose of Thanksgiving butter, here’s a recipe from The Nourishing Gourmet for pan-fried carrots. With just four ingredients and 15-20 minutes cooking time, this recipe is super easy and might just become a staple for all your future holiday meals.

Click here for the recipe, or see below:

Pan Fried Buttery Carrots Serves 4

Ingredients:
4 large, or 6 medium carrots
2-4 tablespoons butter or ghee
a few tablespoons minced parsley
sea salt and pepper

Directions:
1) Peel or scrub carrots. Cut off the ends and slice into thin slices.

2) Heat the butter of ghee in a large pan over medium-high heat. When hot add the carrot slices and sprinkle with a bit of sea salt. Cook for about 15-20 minutes, stirring as needed until the carrots are tender, and even a bit browned.

3) Right before serving, add the parsley, give it a twirl in the pan, check if it needs any more salt and pepper and serve right away. 

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