Lemon Dill Carrots
|Young carrots||12 Medium|
|Chopped dill/1 teaspoon dried dill||1 Tablespoon|
|Lemon juice||1 Tablespoon|
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.