Carrots with Dill

2-3 servings

1 bunch baby carrots, washed well, trimmed and peeled if necessary
1 cup chicken or vegetable stock
2 tablespoons butter
1 small onion or 1 leek onion-cleaned well, cut into slices not circles. If using a leek cut into julienne strips
1 tablespoon minced fresh dill
salt to taste
lemon zest and fresh juice of ½ lemon (optional)

In a sauté pan, melt the butter over medium low heat. Add the onion or leeks
Cook onion or leek in butter for a few minutes. Add the carrots and cook a few minutes more. Add the stock and continue cooking until the liquid is reduced, the carrots are glazed and fork tender.

Sprinkle some lemon zest, a few drops of lemon juice, and salt to taste. Garnish with fresh dill and serve.

Carrots with Dill Feb16.pdf12.88 KB