Carrots And Dill
|Sunflower oil||2 Teaspoon|
|Onion||1 Large, sliced into fine rings|
|Carrots||1 Pound, cut into fingers (500 Gram)|
|Yeast extract||1⁄2 Teaspoon|
|Hot water||1⁄4 Pint (150 Milliliter)|
|Black pepper||To Taste|
1. Heat the oil in a saucepan and fry the onion rings, carrots and
dill seeds for 5-10 minutes.
2. Dissolve the yeast extract in the hot water and pour over the carrots. Cover and cook gently for 10 minutes until the carrots are just tender, adding a little extra water if necessary. Season to taste
and serve hot.