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.
Peel and julienne cut 450 gm of carrots.
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.
Add 1 teaspoon of fresh dillweed and mix in.
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.
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.
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.