Creamy Dill Carrots
This is a very nice way to serve carrots. Makes a great side dish.
Recipe:
4 C sliced carrots
1/2 C water
1 Tbs butter
1/2 tsp salt
1/4 tsp sucanut or sugar
Pinch of white pepper
1 tsp AP flour
1/2 C cream or half-and-half
1 tsp dry or fresh dill weed
In a saucepan, combine carrots, water, butter, salt, sucanut and pepper. Cover and simmer until carrots are crisp-tender, about 10 minutes. Drain liquid into a small saucepan; set the carrots aside and keep warm. Bring liquid to a boil. In a small bowl, combine flour and cream until smooth; slowly add to liquid, stirring constantly. Simmer for 10 minutes, stirring occasionally. Pour over the carrots, then stir in dill. Cover and let stand for 15 minutes before serving.
Recipe:
4 C sliced carrots
1/2 C water
1 Tbs butter
1/2 tsp salt
1/4 tsp sucanut or sugar
Pinch of white pepper
1 tsp AP flour
1/2 C cream or half-and-half
1 tsp dry or fresh dill weed
In a saucepan, combine carrots, water, butter, salt, sucanut and pepper. Cover and simmer until carrots are crisp-tender, about 10 minutes. Drain liquid into a small saucepan; set the carrots aside and keep warm. Bring liquid to a boil. In a small bowl, combine flour and cream until smooth; slowly add to liquid, stirring constantly. Simmer for 10 minutes, stirring occasionally. Pour over the carrots, then stir in dill. Cover and let stand for 15 minutes before serving.
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