Carrots are Dilly

Categories: Recipes.


It is hard to resist a 10 pound bag of carrots for $1.97 and then come up with lots of recipes to use them all.   Carrot and turnip (rutabaga) or swede as it is called in England are mashed together for a favourite.  Lots of carrots were blanched and frozen into portions that will go into stews and slow cooker recipes. I also made sweet potato and carrot soup.

Then I came across a new to me recipe called dilled carrots on The English Kitchen and decided to try it.  I printed it out, made it, and decided it was a keeper and I’ve made it a few times since.

Peel and julienne cut 450 gm of carrots.

making filled carrots at

Melt butter in a pan and gently add the carrots, turning frequently to coat them.  Add water.  The recipe calls for chicken stock but that is something I don’t use.  You could add a stock cube if you wish, but I also try to stay away from them because of the added salt.  There is also the veggie stock option.  I chose to use plain water.

making filled carrots at

Add 1 teaspoon of fresh dillweed and mix in.

making filled carrots at

Add 1/2 teaspoon of honey, or a bit more if you like things really sweet. Honey is something I rarely use so I go to Bulk Barn to buy just the amount needed.   Mix in well.

making filled carrots at

Cook for about 10 minutes or until carrots are tender.  A good portion of the water/stock will evaporate.  Remove with a slotted spoon and serve.

making dilled carrots at


PS – This is a post I put together before we went away but for some reason it didn’t get posted.


I’m sharing with Weekend Cooking.

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  1. Dill probably isn’t the only herb you could add to carrots cooked this way! I have a similar recipe that uses ground coriander, but carrots are good with so many things. You were lucky to find your bargain bag

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