Tuesday, July 13, 2010

Carrots in Dill Butter

This is an amazing side dish. If you love dill (which I do) I would
recommend doubling the amount of dill that goes into this recipe.

Carrots in Dill Butter

8 carrots, peeled and sliced into 1 inch pieces
1/2 cup water
2 tablespoons butter
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon dill seed


In a medium-sized heavy saucepan, combine carrots, water, butter,
sugar, salt and dill seed. Bring to a boil; reduce heat, cover and
simmer 25 to 30 minutes, or until carrots are tender and most of the
liquid is absorbed.



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