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Lemon Dill Carrots

Western.Chefs's picture
Ingredients
  Young carrots 12 Medium
  Butter/Margarine 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Sugar 1⁄4 Teaspoon
  Water 2 Tablespoon
  Chopped dill/1 teaspoon dried dill 1 Tablespoon
  Lemon juice 1 Tablespoon
Directions

Scrape carrots and cut into thin julienne strips.
Melt butter or margarine in heavy saucepan and add carrot strips.
Stir to coat evenly with butter then sprinkle with salt, sugar and water.
Cover tightly and cook over moderately low heat, shaking pan often, until carrots are tender-crisp, 4 to 8 minutes.
All moisture should be evaporated by then.
Stir in dill and lemon juice to taste—about 2 teaspoons or more.
Serve at once.

Recipe Summary

Course: 
Side Dish
Method: 
Steamed
Interest: 
Holiday, Quick
Ingredient: 
Carrot

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